One-Pot Ditalini Cocoa Chili (Printable version)

Hearty ditalini with spicy chili and rich dark chocolate in a savory, warming dish.

# What you need:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

02 - 14 ounces ground beef or plant-based mince
03 - 1 can (14 ounces) kidney beans, drained and rinsed
04 - 1 can (14 ounces) black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 1 can (14 ounces) diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, plus more to taste
16 - ¼ teaspoon ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tablespoon tomato paste

→ Hot Cocoa Additions

19 - 1.5 ounces dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit to maintain dairy-free)
25 - Sour cream or plant-based alternative

# Steps to follow:

01 - Heat oil over medium heat in a large pot or Dutch oven. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, diced red bell pepper, and minced jalapeño. Cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince. Cook, breaking up the meat with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Cook for 1 minute to release spices’ aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring mixture to a gentle boil.
06 - Stir in ditalini pasta. Reduce heat to low, cover, and simmer 10 to 12 minutes, stirring occasionally until pasta is al dente. Add more broth if needed.
07 - Remove lid and stir in chopped dark chocolate until fully melted and incorporated. Adjust seasoning to taste.
08 - Ladle into bowls and garnish as desired with cilantro, green onions, cheese, or sour cream alternatives.

# Expert tips:

01 -
  • It satisfies two cravings at once without dirtying multiple pots or losing any boldness from either tradition.
  • The dark chocolate adds a velvety richness that makes the chili taste like it simmered all day, even though it only takes an hour.
  • Leftovers taste even better the next day when the spices have fully mingled with the pasta.
02 -
  • Don't skip blooming the spices in the pot before adding liquids, or you'll lose half the depth of flavor.
  • Stir the pasta frequently during the simmer or it will clump together at the bottom and cook unevenly.
  • Use good-quality dark chocolate with at least 70 percent cocoa, because anything sweeter will throw off the balance and make the chili taste like dessert.
03 -
  • Let the chili rest for 10 minutes after cooking so the flavors settle and the pasta finishes soaking up the broth.
  • If you accidentally make it too spicy, stir in an extra spoonful of brown sugar or a splash of cream to mellow the heat without diluting the flavor.
  • Always taste before serving and adjust the salt, because different broths and canned beans vary wildly in sodium content.
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