Ingredients

1 yellow onion, chopped

4 garlic cloves, minced

1 - 8 oz package baby bella mushrooms, sliced

1 red or orange bell pepper, diced

1 poblano pepper, seeds and ribs removed, diced

1 chipotle chili in adobo sauce, minced - PLUS 1 tsp adobo sauce

1 Tbsp unsweetened cocoa powder

1 Tbsp ancho chili powder, or classic chili powder

2 tsp dried oregano

1 tsp ground cumin

1/2 tsp ground cinnamon

2 Tbsp creamy almond butter

1 tsp liquid sweetener such as agave or maple syrup

1 - 28 oz can diced tomatoes

1 - 15 oz can tomato sauce

1 - 15 oz. can pinto beans, rinsed and drained

1 - 15 oz can black beans, rinsed and drained

1/2 tsp freshly ground black pepper

Instructions

1. In a large stock pot or Dutch oven, add mushrooms, bell pepper, poblano pepper, and onion. Saute for 10 minutes, stirring occasionally, until softened.

2. Add garlic, almond butter, chipotle chili with adobo sauce, cocoa powder, chili powder, oregano, cumin, sweetener, cinnamon and black pepper, stir well to combine. Bring to a simmer and cook for 5 minutes.

3. Add diced tomatoes, tomato sauce, pinto beans, and black beans; stir to combine and bring to a simmer.

4. Reduce heat to low, cover, and gently simmer for 40-45 minutes, removing the lid to stir every 15 minutes, until chili has reduced slightly and the flavors have melded. Taste and adjust seasoning as needed.

Serves 6

Notes

• This is a thick chili and not advised to use an Instant Pot, it will quickly burn.

• Ideal consistency to serve over Carrot Hotdogs or Ballpark Brats.

• For a variation, add 1 cup diced sweet potatoes to step #1 or serve ladled over brown rice.

• Freezes well for up to 3 months in an airtight container.