Chili is a wonderfully warming winter food. We eat it all summer, too! This version includes a hint of cocoa to give it a rich, complex flavor. If you’re a chocoholic, you’ll love it. The chili powder and cocoa complement each other beautifully. Choose your meat, or leave it out all together. For an easy dinner, this chili can be thrown together quickly and it doesn’t even need to simmer for very long.
- 1 T. coconut oil, butter or ghee
- 1 organic red onion, diced
- 2 cloves organic garlic, smashed and minced
- 1 organic bell pepper, diced (If you can’t find organic, skip it.)
- 1 lb. ground turkey thighs or grass-fed ground beef
- About 24 oz. organic chopped tomatoes, with juice
- 1 tsp. ground cumin
- 1 T. dried oregano
- 1 T. chili powder, adjusted for heat
- 1 heaping T. organic cocoa powder
- 1 T. honey, optional
- 1 cup frozen organic corn kernels
- 1/2 cup sliced black olives
- good-quality salt, to taste (I used Himalayan salt.)
- 3 cups cooked red kidney beans (or 2 16-oz cans, with beans well rinsed)
- Suggested Garnishes: avocado chunks, grated cheddar cheese, sour cream, cilantro, organic corn chips
In a large sauce pan, saute onions, garlic and bell pepper until soft. Add ground meat, and cook thoroughly. Add tomatoes, spices, cocoa, honey, corn, olives and salt. Bring to a boil, then turn down the heat and simmer uncovered, stirring occasionally. Let it cook for about 15 minutes more, then add the kidney beans. Return chili to a boil and it’s ready to serve. Garnish with “extras” if you’d like.
Serves 4 hearty eaters.