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Chili Con Verduras

Big Mexican Flavor

Don’t be put off by the long list of ingredients -- a good chili is all about the spices, and this is what makes up the bulk of the list. This made-from-scratch dish is a hearty cross between a traditional bean chili and a mole. It’s the secret ingredient – cacao powder – that gives off an almost smoky flavor that harmonizes with the spiciness and savory elements beautifully.


1½ Tbsp Navitas Naturals Cacao Powder
½ Tbsp Cumin
1½ Tbsp Lime Juice
1½ Tbsp Lime Juice
¼ ground tsp Cinnamon
⅛ plus more if desired tsp ground Cayenne
2 Tbsp Coconut Oil
8 oz Grain or Soy Tempeh
2 Tbsp Chili Powder
1 medium Yellow Onion (finely chopped)
1 large Garlic Clove (minced)
1 finely chopped Green Bell Pepper
1 deseeded Jalapeno (or other spicy pepper)
3 diced Cup fresh Tomatoes with Juice (about 4-5 medium tomatoes)
1 Tbsp Tomato Paste
1 tsp Agave Nectar
1 Cup Corn Kernels (fresh and organic)
2 Cup Black Beans
to taste Sea Salt


Crumble the tempeh into bits, resembling cooked ground beef.

Heat the coconut oil in a large pan over medium heat, and add the tempeh and the spices. Cook tempeh about 5 minutes, stirring frequently to prevent sticking.

Add the onion, garlic, bell pepper, and jalapeño. Cook another 5 minutes, stirring occasionally. Add tomatoes and tomato paste, and cook until tomatoes have wilted, about 3 minutes.  Add the remaining ingredients and bring to a simmer.

Reduce the heat to low, and Simmer for 30 minutes, stirring occasionally.

Serve as a main course, topped with chopped avocado if desired.

Yield: 4

Submitted By

Julie Morris