Cranberry chili with cinnamon and cocoa
Vegan cranberry chili with cinnamon and cocoa recipe! A warming, cozy fall or winter dinner the whole family will love.
Servings 6 bowls
Calories 195kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 2 medium poblano peppers, diced
- 1 medium serrano pepper, diced remove seeds for less heat
- 1 medium red bell pepper, diced
- 1 medium hatch chile, diced
- 4 teaspoon chile powder
- 1 tablespoon ground cinnamon
- 2 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- ½ cup dark brown sugar
- ¼ cup tomato paste
- 1 15oz can crushed tomatoes
- 2 15oz can black beans, drained and rinsed
- 1 15oz can great northern beans, drained and rinsed
- 2 cups fresh cranberries
- 2 cups water
- salt and pepper
- For serving: fresh cilantro, sliced radish
Instructions
- Heat the oil in a medium sized dutch oven or soup pot over medium to medium-high heat. Add the onion and saute until starting to brown, about 5 minutes. Add the garlic and saute until frangrant, about 1 minute. Add all the peppers and saute until fragrant, about another minute. Add the next 4 ingredients, through cocoa and saute until fragrant, about 1 minute.
- Stir in the brown sugar and tomato paste until combined. Add the crushed tomatoes, all the beans, the cranberries, and the water. Season with salt and pepper and bring to a boil. Reduce heat to simmer and simmer uncovered for 20-30 minutes, or until cranberries have burst.
- Remove from heat and let cool for a couple of minutes. The chili will thicken a bit. Serve with fresh cilantro and sliced radish. Enjoy!
Nutrition
Serving: 1bowl | Calories: 195kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 362mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1367IU | Vitamin C: 68mg | Calcium: 61mg | Iron: 2mg