It's always a good time for a bowl of homemade chili topped with avocado, red onions, and lots of fresh cilantro. My oil-free version is loaded with black beans, corn, garlic, and tomatoes—plus spices like cumin, pepper, and smoked paprika. I always add greens to my soups and stews before serving (Tuscan kale is my go-to for this recipe), and then there's a secret ingredient that adds a wonderful depth to this one-pot meal: cacao! A dash of cacao powder perfectly balances the spices in this comforting dish.
What you need:
- 2 cups water
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 pieces celery, chopped
- 2 large carrots, chopped
- 1 large sweet potato, cubed
- 1 (15-ounce) can crushed tomatoes
- 3 cups or 1 (30-ounce) can cooked black beans
- 1½ cups cooked corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1¼ teaspoon smoked paprika
- ½ teaspoon cacao powder
- 1¼ teaspoon sea salt
- ½ teaspoon black pepper
- 2 cups chopped Tuscan kale
- Toppings: avocado, cilantro, red onions, and jalapenos
What you do:
- In a large pot over medium heat, heat water. Add onion, garlic, celery, and carrots. Cook for 5 minutes until onions are translucent and fragrant.
- Add sweet potatoes, tomatoes, black beans, corn, chili powder, cumin, paprika, cacao powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until sweet potatoes are tender.
- Remove from heat, add kale, and let sit for at least five minutes to allow kale to soften. Top with your favorite toppings and serve.
>> Chili is the perfect dish for batch cooking. Make a big pot on Sunday and enjoy it all week long!
>> How is smoked paprika different from hot paprika and regular paprika? Smoked is made from smoked pimiento peppers that are then powdered. Want it spicier? Add ½ teaspoon of cayenne pepper!
>> Why cacao in this chili! A hint of chocolate adds depth and smoothness.