Chunky Two-Bean Chili
This hearty chili balances smoky, earthy depth with a touch of sweetness from dark chocolate and a gentle warmth from cinnamon. The combination of black and red beans adds a satisfying chew, while chunks of avocado lend a creamy contrast at the end. A splash of chili powder and a hint of heat keep each spoonful lively, making it ideal for cozy nights or game-day gatherings. With its rich layers of flavor and easy adaptability, it’s a dish worth mastering.
Ingredients
- avocado6.0 servings
- bay leaf1.0
- bittersweet chocolate chips0.5 cup
- black beans1.0 cup
- black beans6.0 servings
- kidney beans15.0 oz
- canned tomatoes28.0 oz
- chili6.0 servings
- chili powder2.0 teaspoons
- flour tortillas6.0 servings
- cilantro6.0 servings
- garlic cloves2.0
- ground coriander1.0 teaspoon
- ground cumin2.0 teaspoons
- ground pepper0.5 teaspoon
- monterey jack cheese6.0 servings
- olive oil1.0 tablespoon
- oregano1.0 teaspoon
- bell pepper1.0
- sea salt1.0 teaspoon
Nutrition
Directions
- 1
Heat olive oil in a large pot over medium heat. Add diced bell pepper and minced garlic, sauté for 3 minutes until softened.
- 2
Stir in chili powder, cumin, coriander, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- 3
Add canned tomatoes (with juices), black beans, kidney beans, bay leaf, and chocolate chips. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- 5
Remove bay leaf. Taste and adjust seasoning if needed.
- 6
Serve chili in bowls topped with sliced avocado, shredded Monterey Jack cheese, and fresh cilantro.
- 7
Warm flour tortillas and serve alongside for dipping.
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