Ingredients
1tbspolive oil
1white onion,large, chopped
6garlic cloves,minced
¼cupchili powder,good quality
1tbspcumin
8cupswater
1lbblack beans,dried, rinsed
4ozgreen chilis,diced
¼cupcoconut flakes
2tbspcocoa powder,unsweetened, use dark chocolate cocoa for vegan version
2tsporegano,dried
3tspchipotle chilis,in adobo sauce, minced to taste
salt and pepper,to taste
chocolate chips,to top
coconut flakes,toasted
Preparation
Heat the oil in a large stockpot over medium-high heat. Add the onion and garlic and cook for 4 to 5 minutes until translucent, stirring occasionally. Add in chili powder and cumin cook for an additional 3 minutes until fragrant.
Add in the water, black beans, green chiles, coconut flakes, unsweetened cocoa powder, and oregano. Bring to a boil, then reduce heat to medium-low and cover, leaving the lid slightly ajar.
Simmer for about 2 hours or until the beans are mostly tender.
Add in the chipotle peppers in adobo sauce by teaspoons until it reaches your desired taste. Season with salt and pepper, and add an additional ½ cup or more of water if needed.
Return to heat for a final 30 minutes or until the beans are fully-cooked. Top with chocolate chips and coconut flakes, then serve.
