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?
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{ 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!
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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!
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this looks yummy! I’m always up for spicy food, so hell yeah!
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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.
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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!
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I luuurrrrrve that ED&BV chili – SO good.
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LOVE teh addition of cocoa in here!! such a great idea!
yes I love spicey food, just not TOO spicy!!
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Mmmm it looks delicious and definitely doesn’t need meat to be as filling or satisfying!
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