Black Bean Chocolate Stew

Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, and chili. Add the dried spices and herbs. Season with a pinch each salt and pepper and sauté for 4-5 minutes.

Add black beans, chickpeas, vegetable broth, chipotle paste, dark chocolate, tomato puree, soy sauce, and lime juice. Add remaining salt and pepper (a couple of healthy pinches each).

Bring back to a simmer over medium heat, then reduce heat to low and cook uncovered for about 15-20 minutes (the longer it simmers, the more the flavors develop).

Taste and adjust flavor as needed, adding chipotle peppers for spice, chocolate for depth of flavor, cumin or chili powder for smokiness, or more salt and pepper to taste.

Enjoy as is, or pair with cooked grains such as rice or quinoa. Topping options include fresh lime, avocado or guacamole, cilantro, onion, hot sauce, and/or salsa!

Store soup well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).

Stew

15 ml oil (or sub water)
1 diced red onion
3 cloves garlic (minced)
1/4 tsp each sea salt + black pepper (more to taste // depends on the saltiness of the broth)
400g can Black Beans* (drained & rinsed)
230g can of Chickpeas (drained & rinsed)
480 ml vegetable stock/broth (or store-bought)
2 tsp ground Cumin (for smokiness)
1 fresh Chilli or 1 ½ tsp chili powder
1/2 tsp ground Cinnamon
2 tsp Dried Oregano
2 tsp Thyme
2 Tbs Chipotle Paste or Sauce (optional, for heat)
2 Tbs Tomato Puree
2 Tbs Tamari or Soy Sauce
30 g chopped vegan dark chocolate (for depth of flavor. We like Dark Chocolate with Sea Salt // or sub with 1 Tbsp cacao powder)
Juice or 1 Lime or Sub Lemon

FOR SERVING optional

Cooking Notes