Picture this: crisp autumn air, a soothing and euphoric high, and the irresistible aroma of chili simmering on the stove. For many folks, including myself, chili is a cold-weather cooking staple, and today, I’m taking this fall favorite to new heights, perfectly paired with our Strain of the Month: Melted Strawberries. Let’s spruce up our autumn nights with this delicious pairing that will warm your heart and your taste buds. 

Melted Strawberries x Chocolate Chili 

Melted Strawberries pack a sweet and spicy punch that perfectly complements a rich, warm bowl of Chocolate Chili. Chocolate has long been regarded as a secret ingredient in chili recipes all around the world, originating centuries ago from ancient Aztec civilization. 

Melted Strawberries smooth, sweet flavor enhances the complex chocolate notes in the chili, creating a delightful balance. The addition of chocolate also improves the dish’s texture, making it luxurious and velvety. Melted Strawberries bring hints of garlic and pungent herbs that harmonize beautifully with the aromatics found in this recipe. Plus, chocolate can elevate your experience by boosting serotonin levels in the body, adding an extra layer of enjoyment. Melted Strawberries and Chocolate Chili pairing is ideal for those seeking a little excitement and serenity. Indulge in this uplifting combination while nourishing your body with seasonal veggies, fiber, and protein!

The best part is this recipe comes together in one pot in about 40 minutes, making it great for weeknights. So get cozy, and grab your largest soup pot! 

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped ~ approximately 1 cup
• 2 jalapeños, seeded and chopped (A medium-sized bell pepper would also work)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 lb ground turkey 
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons unsweetened cocoa powder
• 2 oz. unsweetened chocolate, roughly chopped
• 1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 15 oz. can of black beans, drained and rinsed
• 1 15 oz. can of red kidney beans, drained and rinsed
• 1 28 oz. can of diced tomatoes, with their juices
• 3 cups chicken stock
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup fresh cilantro, roughly chopped – (Optional) plus more as garnish

Instructions 

1. Heat oil in a large pot over medium-high heat. Add onion, jalapeños, chili powder, ground cumin, and ground coriander. Cook, stirring frequently, for 5-6 minutes or until onions are softened.
2. Add the ground turkey (can be substituted for ground beef) and cook. Stir in the garlic and tomato paste and cook for another minute or so.
3. Add the cocoa powder, unsweetened chocolate, sweet potatoes, black beans, kidney beans, tomatoes, chicken stock, salt, and black pepper. Give it a big stir. Bring it to a boil, turn the heat down to medium-low, and let it simmer for 20-25 minutes or until the sweet potatoes are fully cooked. If using, stir in the chopped cilantro.
4. Ladle into bowls. Top your serving with anything you like! Some options are sour cream, lime juice, shredded cheese, fresh onion, and jalapeño, or a drizzle of maple syrup! Enjoy!