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Crockpot Vegetarian Chili with Cocoa Powder
Created by: Howcan Team
Ingredients
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup frozen corn
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons cocoa powder
- Salt and pepper to taste
Instructions
- In a crockpot, combine the chopped onion, red bell pepper, green bell pepper, minced garlic, black beans, kidney beans, diced tomatoes, and frozen corn.
- Stir in the vegetable broth, chili powder, cumin, oregano, and cocoa powder.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally.
- Once the chili is cooked, taste and adjust seasoning if needed.
- Serve hot and enjoy!
The history of Crockpot Vegetarian Chili with cocoa powder dates back to the fusion of traditional Mexican chili with European influences. The addition of cocoa powder for richness is a nod to the Mesoamerican use of chocolate in savory dishes. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this unique twist on vegetarian chili in their restaurants, drawing inspiration from the culinary traditions of Oaxaca and Puebla. Today, the best versions of this dish can be found in authentic Mexican eateries that stay true to the original recipe. The key to getting it right lies in balancing the earthy flavors of the beans and vegetables with the subtle hint of cocoa.
260 min
6
320 calories
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