Cocoa Beach Chili

There’s just something nice about a comforting bowl of chili. I was experimenting with adding in chocolate to recipes and got the idea for a mole-style chili. Thus, the Cocoa Beach Chili was named. It’s hearty and rich in flavors for the cocoa, paprika, and natural ingredients. You’ll be having this on repeat, trust me!

Ingredients:

2 tbs diced onion

4 cloves crushed garlic

1 tbs paprika

2 tbs cocoa/cacao powder

1 tsp cayenne

1 tsp oregano

2 tsp cumin

1 tsp of salt

1 lb of 93% lean ground beef

1 28-ounce can of crushed tomatoes (fire-roasted works well with this too!)

2 15-ounce cans of black beans

Directions: Heat a pot over medium heat. Sauteé onions until fragrant and translucent, then add the garlic and spices. Cook for about 30 seconds to 1 minute. Add in beef and cook until it begins to brown. Add in your tomatoes and black beans, holding some in reserve to blend with an immersion blender. It makes your chili thicker!

Bring to a boil and then simmer on low for 15-20 minutes. Top with 15g crushed tortilla chips, cilantro, avocado slices, and jalapeños for more heat, or cheese.

Serves 5-6.

Macros without toppings: 39P/25C/15F (you can add some rice or a side of sourdough bread to bring up the carbohydrates for this meal.