Smoky Cocoa Black Bean Chili with Sweet Potato and Chipotle

Yes, you read that right. Cocoa. It’s like your classic chili took a little trip to Oaxaca, had a fling with mole sauce, and came back wearing flannel and boots.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 2 tsp ground cumin
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tbsp unsweetened cocoa powder
• 1 tbsp tomato paste
• 1 chipotle pepper in adobo sauce, minced (plus 1 tsp sauce)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• Salt & pepper to taste
• Juice of 1 lime
• Optional toppings: avocado, crushed tortilla chips, sour cream, cilantro

Instructions

1. Sauté the base: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
2. Spice it up: Stir in sweet potato, cumin, chili powder, smoked paprika, cinnamon, and tomato paste. Cook for 2–3 minutes, letting the spices toast and the paste deepen in flavor.
3. Go cocoa loco: Add cocoa powder and chipotle pepper + adobo sauce. Stir until everything smells dreamy.
4. Simmer: Add black beans, tomatoes, and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until sweet potatoes are tender.
5. Finish strong: Stir in lime juice, taste, and adjust seasoning as needed.

Why It’s Special

• Cocoa + chipotle = smoky, rich, slightly sweet magic.
• Meatless, but incredibly hearty and satisfying.
• Sweet potato adds autumn vibes without screaming “it’s fall y’all.”
• Makes your RV smell like a gourmet food truck pulled up outside.

Serving Tip:

Ladle into big bowls, pile on those toppings, and serve with warm cornbread or toasted flatbread. And if you’ve got leftovers? Oh honey… they’re even better the next day.