One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
They are an awesome accompaniment to Baked Chicken Mole Enchiladas (which also feature chocolate in the sauce!) They’re also awesome as a dip – just scoop it up with your favorite tortilla chips.
Of course, this isn’t the only chocolate dish hitting the blogosphere this morning – #Choctoberfest is in full swing and you can check out all of today’s goodies here —>
Chocolate Chili Black Beans
2 Tbsp. olive oil
1 red onion, finely diced
1 cup vegetable broth
1 Tbsp. tomato paste
1 tsp. cumin
1 tsp. coriander
1 tsp. paprika
1 tsp. chili powder
1 tsp. salt
1 can black beans, rinsed and drained
1/4 cup dark chocolate – the higher the cacao percentage, the better!
1 tsp. honey
1 cup diced tomatoes
2 Tbsp. fresh lime juice
Green onions, diced, for topping
In a skillet over medium heat, heat the olive oil. Add the onion and cook for about 10 minutes, until really soft. Stir in the vegetable broth and bring to a simmer. Stir in the tomato paste and spices until thoroughly combined.
Stir in black beans, chocolate, honey, and diced tomatoes. Let cook for 15-20 minutes, until most of the liquid has cooked off. Stir in the lime juice and serve topped with diced green onions.
adapted from Savory Spin