Slow Cooker Black Bean Chili with Chocolate and Coffee

A rich and complex black bean chili with a hint of chocolate and coffee for added depth of flavor. Perfect for a chilly autumn evening. Slow cooking allows the flavors to meld beautifully.

Prep Time

20 minutes

Total Time

6 hours 20 minutes to 8 hours 20 minutes

Calories

465 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.45/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1poundDried Black Beans(Rinsed and sorted)

£1.50

1largeYellow Onion(Diced)

£0.60

1largeRed Bell Pepper(Diced)

£0.85

1largeGreen Bell Pepper(Diced)

£0.75

4clovesGarlic(Minced)

£0.30

28ouncesDiced Tomatoes(Canned, undrained)

£1.10

2tablespoonsTomato Paste

£0.20

4cupsVegetable Broth(Low sodium)

£0.80

2tablespoonsChili Powder

£0.40

2teaspoonsCumin

£0.25

1teaspoonSmoked Paprika

£0.30

1teaspoonDried Oregano

£0.20

4.5teaspoonCayenne Pepper(Adjust to your spice preference)

£0.15

1tablespoonUnsweetened Cocoa Powder

£0.25

1teaspoonInstant Coffee Granules

£0.10

2ouncesDark Chocolate(70% cacao or higher, chopped)

£0.60

1teaspoonSalt(Or to taste)

£0.05

0.5teaspoonBlack Pepper(Or to taste)

£0.10

1tablespoonOlive Oil

£0.20

Total Cost

£8.70

£1.45 per serving

Instructions

1.
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2.
Transfer the sautéed vegetables to the slow cooker.
3.
Add the rinsed and sorted black beans, diced tomatoes, tomato paste, vegetable broth, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the slow cooker.
4.
Stir in the unsweetened cocoa powder and instant coffee granules.
5.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
6.
In the last 30 minutes of cooking, stir in the chopped dark chocolate. Allow it to melt completely.
7.
Season with salt and black pepper to taste. Stir well to combine.
8.
Serve hot with your favorite toppings (optional).

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My Notes

Nutrition Information

Nutrition per serving (450g)

465 kcal / 1945 kJ

Carbs

70g

27% of RDA

Fat

12g

17% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

27 g

90% of RDA

Sugar

10 g

11% of RDA

Sodium

670 mg

29% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a smoother chili, use an immersion blender to partially blend some of the chili before serving.

Adjust the amount of cayenne pepper to control the spiciness of the chili.

Toppings like sour cream (or vegan sour cream), shredded cheese (or vegan cheese), avocado, cilantro, and green onions are great additions.

If you prefer to use canned black beans, use 4 (15-ounce) cans, drained and rinsed. Reduce the cooking time accordingly (2-3 hours on low, 1-2 hours on high). Add the beans in the last hour of cooking to prevent them from becoming mushy.

Soaking the dried black beans overnight can reduce the cooking time and improve digestibility.

Cooking Equipment

Slow Cooker

Large Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother chili, use an immersion blender to partially blend some of the chili before serving.

Adjust the amount of cayenne pepper to control the spiciness of the chili.

Toppings like sour cream (or vegan sour cream), shredded cheese (or vegan cheese), avocado, cilantro, and green onions are great additions.

Soaking the dried black beans overnight can reduce the cooking time and improve digestibility.

Slow Cooker Black Bean Chili with Chocolate and Coffee

Ingredients

Instructions