A hearty and flavorful vegan chili infused with cocoa powder for depth of flavor, paired with crispy roasted potatoes for a satisfying meal.
Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes, undrained. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 tablespoon cocoa powder. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 medium potatoes, diced. 1 tablespoon olive oil.
Instructions: Preheat the oven to 400F 200C. Toss diced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until golden and crispy, stirring halfway through. In a large pot, saut onion and bell pepper over medium heat until softened, about 5 minutes. Add minced garlic and cook for another minute. Stir in black beans, diced tomatoes, cocoa powder, chili powder, cumin, smoked paprika, salt, and pepper. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally. Once the potatoes are done roasting, serve the chili topped with roasted potatoes. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Studi Sitchiniani






















