Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 3 cloves garlic, minced

- 1 red bell pepper, diced

- 1 can (15 oz) diced tomatoes

- 1 can (15 oz) black beans, drained and rinsed

- 1 can (15 oz) kidney beans, drained and rinsed

- 1 can (15 oz) corn, drained

- 2 tablespoons chili powder

- 1 tablespoon cumin

- 1 teaspoon smoked paprika

- 1 tablespoon cup cocoa powder

- Salt and pepper to taste

- Optional toppings: avocado, vegan sour cream, chopped coriander

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.

2. Add the red bell pepper and continue to sauté for another 5 minutes.

3. Stir in the diced tomatoes, black beans, kidney beans, corn, chilli powder, cumin, smoked paprika, and cocoa powder. Season with salt and pepper to taste.

4. Let the chilli simmer for at least 30 minutes to allow the flavours to meld together.

5. Serve hot, on a bed of rice or quinoa,  topped with avocado, vegan sour cream, and chopped coriander if desired.

Enjoy your delicious vegan cocoa chilli!