Cocoa Chili

Alyssa Fritts — Seattle, WA

Serves 4-6



  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 1/2 red pepper chopped
  • 1 can each of red kidney beans, black beans and garbanzo beans, rinsed
  • 1 can of stewed tomatoes
  • 1 can of tomato sauce
  • 1-2 tbs of New Mexican chili powder
  • 1-2 tbsp cocoa powder
  • Salt and pepper to taste


Place all in a large pot and boil for 30-60 minutes or until flavors blend. Add water as needed. Serve with cheese or soy cheese.

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Nutrition Information

Cocoa Chili

Servings per Recipe: 5

Amount per Serving

Calories:  290

Calories from Fat:  

Total Fat:  2.5g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  1870mg

Carbohydrates:  51g

Dietary Fiber:  16g

Protein:  17g

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