10-spice chocolate chili recipe

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This meal is a one-pot wonder that really satisfies and, with beans, corn, and veggies galore, it will give you some serious energy to burn. You can make this as spicy as you like, or keep it mild if you’re cooking for children. The chocolate adds tons of depth and richness without the whole pot tasting like some crazy dessert. If your standard chili recipe needs resuscitation, put a fire under it and try this 10-spice version—it’s guaranteed to heat things up

  • Yield: 6 Servings


  • 3 medium onions
  • 2 medium red bell peppers
  • 2 medium sweet potatoes
  • 2 ears fresh corn
  • 4 garlic cloves
  • Knob of coconut oil or ghee
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fine sea salt
  • ½ tablespoon ground cinnamon
  • ½ tablespoon chipotle powder
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon ground cloves
  • 1⁄8 teaspoon ground cayenne pepper, or to taste Leaves from 6 or 7 large sprigs fresh thyme, or 1 tablespoon dried thyme leaves
  • Handful of fresh oregano leaves, or ½ tablespoon dried oregano 4 bay leaves
  • ¼ cup / 30 g unsweetened cocoa powder
  • 1 (28-ounce / 800 g) can whole tomatoes
  • 2 cups / 350 g cooked kidney beans or mixed beans (about one 15-ounce / 425 g can)
  • 1 tablespoon pure maple syrup
  • ½ freshly squeezed lime juice
  • Fresh cilantro leaves, for garnish
  • ⅓ cup / 50 g pumpkin seeds, lightly toasted, for garnish
  • 1 lime, sliced into wedges, for garnish
How to Make It
  1. Chop the onions, bell peppers, and sweet potatoes. Shuck the corn and slice the kernels off the cobs; you should have about 2 cups / 250 g kernels. Mince the garlic.
  2. Heat the coconut oil in a large pot over medium heat. When it has melted, add the cumin and coriander seeds. Cook for a couple of minutes, until fragrant. Add the chopped onions and the salt, and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute.
  3. Add the cinnamon, chipotle powder, black pepper, cloves, cayenne, bay leaves, thyme, oregano, and cocoa powder, and cook for a minute or two. If the pot gets dry, add some of the juice from the can of tomatoes.
  4. Add the corn, bell peppers, sweet potatoes, beans, canned tomatoes with their juices, maple syrup, and 1½ cups / 340 ml water. Cover and bring to a boil. Reduce the heat and simmer, stirring often, until the vegetables are tender, about 20 minutes. Stir in the lime juice and season to taste with more salt if desired.
  5. Serve hot, garnished with the cilantro, pumpkin seeds, and lime wedges.

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