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Cocoa Bean Chili

  • Author: kelsey nixon
  • Yield: 8 servings 1x


  • 1 tablespoon vegetable oil
  • 2 medium onions, chopped
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds lean ground turkey
  • 3 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt
  • 1 28-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 3 cups beef broth or stock
  • 3 15-ounce cans small white beans, rinsed & drained


  • Fresh cilantro, chopped
  • Red onion, chopped
  • Sour cream


Heat oil in heavy pot over medium heat. Add onions; sauté until tender and beginning to brown, about 10 minutes. Add coriander and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; breaking up with back of spoon, brown until no longer pink. Stir in chili powder, cocoa powder, cinnamon and salt. Add tomatoes and stir in tomato sauce and beef stock and bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.


Add beans to chili and simmer until flavors blend, about 10 minutes longer. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)


Ladle chili into bowls. Serve with toppings.