Chili is such a great winter food. It’s easy to make, full of good-for-you ingredients, and it’s warm and super filling. What more could you ask for?
How about a little spice? 
Since it doesn’t contain any meat, it’s also super inexpensive!
It just doesn’t get any better! 
I’m not a vegetarian, but I do try to eat a few meat-less meals a week. It’s cheaper (organic meat is pricy!) and provides some variety to our meals. This is the first vegetarian chili I’ve ever made, and I’m quite proud of it – in my opinion, it was just as satisfying as a meat-based chili, due to both the variety of vegetables and beans, and the spice!
The chili also contains some unconventional chili ingredients – cocoa and butternut squash puree. The use of cocoa is inspired by an Eat Drink and Be Vegan chili recipe, which I thought was an excellent addition to the tomatoes and spice. (The rest of this chili recipe is quite different from the ED & BV recipe!) The butternut squash is based on wanting to use up leftovers!
Eat Clean Cocoa-for-Spice Vegetable Chili
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 tsp minced garlic
- 1 bell pepper, chopped
- 1 jalapeno pepper, chopped
- 2 tbsp cocoa
- 1 tbsp chili
- 2 large cans diced tomatoes
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 can romano beans, rinsed
- 1 cup pureed butternut squash (or pumpkin)
- shredded cheddar (optional)
- sour cream (optional)
Directions
- In a large pot, heat oil on medium-high. Add garlic and onion, and cook until soft (2-3 mimutes).
- Add bell pepper and jalapeno, and cook for another minute or so.
- Add spices, and let cook for another minute or so. Note: if you don’t love spice, start with 1/2 tbsp chili powder, and add more to taste when chili is simmering.
- Add beans, squash and tomatoes. Bring to a boil, and let simmer for atleast 30 minutes (the longer the better!)
- Serve topped with sour cream (or greek yogurt) and cheddar (optional!)
This recipe would be perfect for a meatless monday!
Are you a spicy food lover?
{ 8 comments… read them below or add one }
Well I mean cocoa in anything can’t be bad, right?! This chili looks so good – I bet the cocoa gives it such an awesome flavor. Oh and I’m a total spice wimp, I can handle a little…but not much!
Oh yes, considering that I’m from New Mexico. We have the best green chili there! I miss a lot. I can’t get it very often since I moved to Germany. I will be moving back soon enough though! Happy Holidays!
this looks yummy! I’m always up for spicy food, so hell yeah!
Ooh, that chili looks really good. Cocoa as an ingredient sounds really interesting, too. I’m a flexitarian, so this recipe definitely appeals to me.
That chili looks great. I usually go meatless for my chili too. Meat is for sure so expensive. I like almost veggie just cause I don’t spend all the money on meat. Beans are waaaay cheaper!
I luuurrrrrve that ED&BV chili – SO good.
LOVE teh addition of cocoa in here!! such a great idea!
yes I love spicey food, just not TOO spicy!!
Mmmm it looks delicious and definitely doesn’t need meat to be as filling or satisfying!