Smoky Three-Bean Chili with Cocoa

Smoky Three-Bean Chili with Cocoa

1 tablespoon canola oil
2 cups chopped onion
1 1/4 cup chopped orange bell pepper
1 1/4 cups chopped red bell pepper
2 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon chopped canned chipotle chile in adobo sauce
1 tablespoon unsweetened cocoa powder
1 teaspoon cumin
2 cups vegetable broth
1 cup beer
15 ounce can black beans, rinsed and drained
15 ounce can chickpeas, rinsed and drained
15 ounce can red kidney beans, rinsed and drained
14.5 ounce can fire-roasted diced tomatoes
1 tablespoon stone-ground cornmeal
salt and fresh ground black pepper
2 ounces (about 1/2 cup) shredded Mexican blend cheese

In a large Dutch oven, heat oil over medium. Stir in onions and peppers - cook, stirring often, until the vegetables have softened, about 8 to 10 minutes. Stir in chili powder, chopped chipotle, cocoa, cumin and garlic - cook, stirring, until fragrant, about 1 minute.

Stir in broth, beer, black beans, chickpeas, kidney beans and tomatoes. Bring mixture up to a boil - reduce to a simmer and cook, stirring occasionally, for about 45 minutes. Stir in cornmeal - season with salt and pepper beans. Continue to simmer until the chili has thickened, about 5 more minutes. Serve with a sprinkling of cheese on each portion.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!