Mexican black beans in chocolate chili sauce

I love Mexican food – hearty and indulgent, but also really easy to do in a healthy way. The heavy reliance on beans makes for a perfect opportunity to play around with plant-based recipes.

The unusual addition of cocoa powder makes this savoury Mexican dish surprisingly rich and decadent, adding a new dimension to a typical vegetarian Chili.

The recipe is really simple and easy, perfect for a busy weeknight but also unique enough to be served as part of a Mexican-themed dinner party (add some tortilla wraps or quinoa, guac, salads…).

Most importantly, this dish is super nutritious! High in fiber thanks to the black beans, you will nourish your gut and and stay fuller for longer. Black beans are also a great source of plant-based protein, and several vitamins and minerals.

Serve with mashed avo or guac and/or some plain yoghurt. This recipe serves 4 when paired it with quinoa or tortilla wraps and some fresh greens.

Mexican black beans in chocolate chili sauce

Nutrition Smart
A deliciously indulgent Mexican Chili with black beans and cocoa powder
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4


  • 1 tbsp olive / canola oil or non-stick cooking spray
  • 1 onion cut in half and then sliced
  • 2 carrots chopped
  • 2 cloves garlic crushed
  • 1 green or chili seeds removed and finely sliced. Keep seeds if you like it really spicy
  • 2 tsp each cumin + oregano
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1 tbsp chili sauce (e.g. Sriracha) more or less to taste, or omit and increase fresh chili
  • 1/2 tsp salt or to taste
  • a few good grinds of black pepper
  • 2 red or green bell peppers deseeded and sliced or diced
  • 2 cans black beans drained & rinsed
  • 1 can tomato
  • 1 tbsp cocoa powder
  • 1 tbsp sugar or xylitol or equivalent non-nutritive sweetener

Serving suggestions

  • 1 lemon or lime cut into quarters
  • guacamole or mashed avocado
  • plain Greek yoghurt you can serve it with guac and yoghurt, or just one of the two
  • whole-wheat tortilla wraps, rice or quinoa


  • Fry the onion on medium heat in the olive oil for 2 – 3 minutes, until translucent, then add the carrots and fry for another 2 – 3 minutes. Add splashes of water to prevent sticking / burning.
  • Add the chili, cumin, oregano, cinnamon, and coriander. Cook for another minute or so, stirring continuously and adding water an needed.
  • Add the rest of the ingredients (besides the serving ingredients). Give it a good stir, then taste and adjust the seasoning as necessary.
  • Turn the heat to low and simmer uncovered for about 20 minutes, allowing the flavours to combine. Stir regularly, and add a splash of water to loosen if necessary.
  • Serve in bowls with a lime wedge for squeezing, plain yoghurt, and/or guac. Serve with quinoa or whole-wheat tortilla wraps and some fresh greens.


Nutritional info per portion (1/4 of the recipe, without serving ingredients): 229 kcal; 5.1 g fat; 40.1 g carbs; 11.4 g fiber; 10 g protein.
Keyword bel pepper, Black beans, chili, cocoa powder

4 thoughts on “Mexican black beans in chocolate chili sauce

  1. 5 stars
    I live in a small town and cannot always get hold of back beans, but red kidney beans work fine.
    I used 3 tbsp xylitol,

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