Flavorful hearty Southwestern Black Bean Chili

Wait?! Chili with chocolate? No one would eat a savory dish made with chocolate.

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Not in the region where chocolate first appeared: Latin America.

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Cacao is not sweet on its own; sugar (and sometimes milk) are added during the refining process.

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When compared to our overly sweetened version, Mexican Hot Chocolate is more balanced in flavor because to its chocolatey and spicy notes.

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This article from The Washington Post will teach you how to put chocolate to work in ways other than dessert.

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The chocolate adds depth to the chili and helps keep the dish from tasting too overpoweringly spicy.

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You can use either unsweetened cocoa powder or dark chocolate that has been minimally sweetened.

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