November 11, 2011

Cocoa Coconut Chili

yes. that means there is chocolate involved

It wouldn't stop raining today. The first drop hit the windshield of my mom's truck at 7:50am, it was subtle and quiet, followed by a few dozen of its friends. They got louder and louder once lunchtime arrived. It was really dark outside, the roads' color seems to change from a foggy gray to a shiny, blacker than black, reflecting the trees, tires and buildings. The sound it makes as it hits the roof makes me sleepy, reminding me of a late night in bed wrapped up in a warm comforter. Oh, sleep. 

Oh black clouds, how you attack the land at times...
When I walked outside after a day of work, the rain had gotten a lot worse. It froze into little balls of "I'm 'bout to maybe kill you I'm so dangerous!"and forced my mom to grab the steering wheel with all of her might while driving home (white knuckled, why yes). Terror? Something close. They were louder they had been all day, the roads were paved in these funny-looking ice pellets, drivers' brains switched from happy-to-be-driving-home to oh-snaaap, and what really lasted about 60 seconds felt like a 15 hour commute home.

Thankfully, the black cloud didn't cover the entire sky, and we eventually found ourselves on a dry patch of land. Praise God!

 When it's chilly and dark outside, I can't think of a better meal than a hot bowl of soup. And by soup, of course I really mean CHILI! And by chili, I mean a great big pot of pinto beans, black beans, cocoa powder and coconut. It's one of those super dreamy, slightly strange mix of vegetables and spices that one would not think to throw into bowl and call it dinner. But this girl thought of it, typed it into recipe book, sold it in stores, sold it on Amazon, and shared it with the world!

Give thanks.

Cocoa Coconut Chili
makes about 3 servings
  • 2 green onions, diced
  • 1 bell pepper, diced
  • 2 cups cooked black beans/pinto beans
  • 3 celery spears, diced
  • 5 medium tomatoes, diced
  • 1 tsp garlic (dried)
  • 2 tbsp unsweetened extra dark cocoa powder
  • 11 oz coconut water
  • 8 oz water (as needed, to find the right consistency)
  • 1/2 cup shredded coconut, unsweetened
  • 1 tsp red pepper flakes, to taste
  • 1 tsp cinnamon
  • 1 tbsp avocado oil
  • salt and pepper, to taste
  • 1/2 cup frozen corn kernels
  1.  Bring a pot to medium heat
  2. Drizzle with avocado oil, throw in your green onion, bell pepper, celery, garlic, cinnamon, cocoa powder, salt and pepper. Let them cook around a bit until onion is soft, but not brown
  3. Add the cooked beans (mine had a little broth leftover, if using canned I vote you rinse them off a bit), tomatoes, coconut, coconut water and red pepper flakes. Stir to combine, cover and let simmer. Add as much water as you need to reach "bowl of good-for-ya chili" consistency. I overdid it with the water this time, so my measurements are off a bit!
  4. Once chili looks divine, sprinkle with more shredded coconut and serve with sweet potato muffins. You won't regret it for a second.
 Goodnight dark, drenched, cloudy world!

Praise be to the God and Father of our Lord Jesus Christ, the Father of compassion and the God of all comfort, who comforts us in all our troubles, so that we can comfort those in any trouble with the comfort we ourselves receive from God .
2 Corinthians 1:3-4

1 comment:

  1. I've never thought about adding coconut flavor to chili, but I bet it'd be good!

    Also glad you are safe!