Before you think I’ve completely lost it, there are two things you should know:

1. Putting chocolate and chili together dates back to the ancient Aztecs—ruler Montezuma reportedly stirred dried chili peppers into his hot cocoa (1).
2. Mixing several different types of protein into a big pot of chili is totally a thing, and you’re probably already doing it. Some recipes call for three kinds of beans, others use beef—see, totally a thing!

This chili gets an extra kick of protein and a hit of rich chocolate from plant-based Mama Love Chocolate Protein. It’s also loaded with hearty veggies that can be chopped, measured, and frozen in advance. Simply throw everything in the Instant Pot for a quick, mid-week dinner. My kids refuse to eat kidney beans, so I use black and white, but you can use whatever you’ve got in the pantry. Oh, and this chili tastes amazing with corn chips. 

Ingredients

• 1 cup Onion, chopped
• 1 cup Celery, chopped
• ½ cup Carrots, diced
• 2 Tbsp. Olive Oil
• 1 medium Yellow Squash, diced
• 1 medium Zucchini, diced
• ½ cup Mama Love Chocolate Protein
• 2 Tbsp. Chili Powder
• 1 15-oz can Tomato Sauce
• 1/3 to ½ cup Water
• 1 can Black Beans, drained
• 1 can White Beans, drained

Instructions

In a large pot over medium-high heat (or in an Instant Pot on “sauté”), sauté onion, celery, and carrots in olive oil until tender; about 6 minutes. Add squash and zucchini and cook until pieces begin to soften; about 4 minutes. Sprinkle in Mama Love Chocolate Protein and chili powder, stirring to coat veggies. Stir in tomato sauce and water. Bring to a boil, then add beans. Reduce heat to simmer and cook until flavors meld, about 10 minutes. (In an Instant Pot, switch to “manual” and set for 3 minutes.) Makes 4 servings.

Nutrition Facts

Servings: 1

Calories 309

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sources:

1. Garthwaite, J. (2015) “What We Know About the Earliest History of Chocolate.” Smithsonian Magazine.