Cocoa-Coconut Chili

• 1-1.5 tbsp coconut oil
• 2 cups onion, diced
• 1 1/4-1 1/2 cups celery, diced
• 1/2 cup red or yellow bell peppers, diced
• 4-6 medium cloves garlic
• 2 tbsp mild chili powder
• 1 tsp sea salt
• freshly ground black pepper, to taste
  
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 2 1/2 - 3 tbsp Dutch-processed cocoa powder
• 2 cans (28 oz) diced tomatoes
• 1 can (14 oz) black beans
• 1 can (14 oz) pinto beans
• 1 can (14 oz) kidney beans
• 1 can (14 oz) light coconut milk
• 1/2 cup unsweetened shredded coconut
• 2 tsp chipotle hot sauce
• 1 cup frozen corn kernals
• 1-1 1/2 tsp agave nectar
• 1-2 fresh limes - for garnish.

In a large pot on medium heat, add oil, onion, celery, peppers, garlic, salt & pepper, chili powder, cinnamon, and allspice, stir to combine. Cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions start to burn. When onions start to soften, add cocoa and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. Increase heat to bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Stir in corn kernels and agave nectar, and cook another 5 minutes to heat through. Remove cover and let liquid reduce if desired. Season to taste with additional salt, pepper, and/or hot sauce. Serve with lime wedges and squeeze on generous amounts of juice.

Recipe from eat, drink, and be vegan by Dreena Burton