We Olive Smoky Chipotle Chili with Cocoa

This vegan chili gets its deep, rich flavor from chipotle peppers and cocoa. Using a combination of black, pinto and kidney beans combined with butternut squash, this hearty stew is both satisfying and healthy.

Servings: 6

Cook Time: 1 hour

Pair With: Pair with a red wine that strikes a good balance between its acidity and tannin content, like Malbec

Source: Recipe and photo courtesy of We Olive


1 tablespoon extra virgin olive oil plus more for finishing
2 cups onion, diced
1 tablespoon garlic, minced
2 cups peeled butternut squash cut into bite-size pieces
1 15 ounce can diced tomatoes 
1 14 ounce can vegetable stock
1 15 ounce can black beans
1 15 ounce can kidney beans
1 15 ounce can pinto beans
2 tablespoons Smoked Brown Sugar
2 tablespoons chili powder (preferably Ancho)
2 tablespoons cocoa powder
1 teaspoon cumin
1 chipotle chili (in adobo sauce) minced, plus 1 tablespoon adobo sauce
Kosher salt and freshly ground pepper to taste
Cilantro to garnish
Shredded jack or cheddar cheese, to garnish (omit cheese for vegan option)


Heat olive oil in a Dutch oven or heavy-bottom pot over medium heat. Add onions and sauté until translucent, about 8 minutes. Add garlic and saute until fragrant, about 1 minute more. Add next 11 ingredients (squash through chipotle peppers in adobo sauce) and bring to a boil. Reduce heat to simmer and cover, cooking 30 – 40 minutes until squash is cooked through and tender.

Taste and adjust seasoning with salt and pepper. To serve, ladle into bowls, garnish with cilantro and shredded cheese and drizzle with extra virgin olive oil.