Cacao Superfood Chile



For all of you American readers, you're definitely familiar with the term "Super Bowl Sunday." Basically, all you need to know is that it's a huge football game that determines who the reigning team of that year is. It's an annual championship held by the National Football League. The only part I really enjoy are the entertaining million-dollar commercials. As the pinnacle of the football season, it is a very important event. I'm no sports aficionado, but I DO know that people sitting around all day watching men run around in tights get hungry. Traditionally, viewers find sustenance in cheesy dips, fried chips, hamburgers, sweet potato skins stuffed with cheese/bacon/cream cheese, and various carnivorous dishes and hors d'ouevres. In my house, everyone goes nuts over the "hanky pankies," a mix of ground beef and melted cheddar cheese atop rye bread, toasted in the oven. These are accompanied by a plethora of high fat, processed, and greasy side dishes. The grand finale comes in the form of chili nachos, smothered in cheese and sour cream. While I contemplated the chili recipe, I realized that it wasn't really that unhealthy. Aside from the meat, it's packed with hearty and fiber-rich veggies and beans. Cruelty-free, no-but it definitely had potential. 

I created this with that recipe in mind, but I swapped extra veggies in place of the meat and added a twist with some superfood boosts. The cacao powder and chia seeds truly take this recipe to another level. 

I recommend serving this dish in a bowl topped with avocado, sprouts, and cilantro with a side of my Hearty Gluten Free Cornbread recipe. It's also great atop quinoa or brown rice, in a baked potato, or as nachos. 

To make nachos, simply cover a plate of corn tortilla chips  (make sure they're ORGANIC if they have corn products in them). Next, add chopped scallions, purple onions, shredded daiya cheese (a must if serving to non veg friends), and/or a dollop of cashew cheese.

This recipe makes quite a generous amount, so you will definitely have a surplus of chili (an excellent problem to have!). Leftovers are fabulous stuffed inside a baked sweet potato with some slices of avocado, cilantro, and tempeh croutons. 

The other amazing thing about chili (aside from the myriad of ways you can devour it) is how budget-friendly it is to make. Even if you use organic veggies, this whole pot makes servings under a few dollars each! Chili is just so amazing!!


Makes approx 5-6 12 oz servings


  • 2 tbsp chili powder
  • 2 tsp oregano
  • 2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tbsp paprika
  • Pinch himilayan salt
  • 1 tbsp cacao powder
  • 1 minced garlic clove
  • 1 tbsp coconut oil
  • 1 large sweet onion
  • 3 diced carrots
  • 2 bell peppers
  • 1/2 cup frozen corn
  • 1 diced zucchini
  • 1 can black beans
  • 1 can cannelini beans
  • 1 can garbanzo beans
  • 2 cans diced tomatoes
  • 1 cup water
  • 2 tbsp chia seeds



  1. Finely mince the onion. This is the worst part. Avoid letting your tears drip onto the cutting board. Add the coconut oil, onion, and garlic on low heat and add the spices once it's translucent. 
  2. Meanwhile, finely dice the remaining vegetables. Add to the pot and stir around every now and then until tender. It should take about 5 mins. 
  3. Add the 2 tins of tomatoes. Rinse 3 cans of beans. I drained and mixed the beans, but I didn't feel that I needed to use ALL of them. It's completely personal preference. Add the beans and cup of water and simmer for about 30 mins on low heat. 
  4. Lastly, add the chia seeds. You all know how much I adore these little gems. They are so versatile. Due to their neutral taste, they make the perfect thickening agent. 

Heat up a slice of my cornbread recipe, and add some chili in a bowl with your preferred toppings.