Ingredients

• 1/4 cup or more water (for sautéing)
• 1 onion, minced
• 5 garlic cloves, minced
• 3-5 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 bay leaves
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon coconut sugar
• 4 cups vegetable broth or water
• 1 - 15 oz can diced tomatoes
• 1 - 15 oz can tomato sauce
• 4 bags of freezer beans or 4 cans of beans, drained and rinsed
• salt
• freshly ground pepper
• cilantro, green onion, and avocado for garnish

Instructions

1. In a large stock pot, heat the water. Add the onion and garlic and heat over medium heat until softened - about 3-5 minutes. Add the chili powder, cumin, and bay leaves and cook for one minute (may need additional water). In a small bowl, whisk the cocoa powder and sugar with 1/4 cup of broth and add to the onion and garlic mixture. Add remaining broth, diced tomatoes and tomato sauce. Add frozen or partially thawed beans and bring to a boil, then simmer for 30-45 minutes over low heat.
2. Season with salt and pepper and garnish with fresh chopped cilantro, green onion and avocado.

Notes