You can’t go wrong with a big pot of chili. Not only do we love to make a big pot of chili just for ourselves, we also love to serve it at parties, because it can easily be reheated and it’s super filling, nutritious, and gets you ready for a long night. The cocoa powder gives it a lovely dark color and adds that special twist. And the best thing—it basically cooks itself.
In a big pot with the olive oil, add the chopped onions and minced garlic. Let it cook on medium heat for a few minutes until translucent.
Add in the rinsed and drained corn and kidney beans, water, paprika powder, salt, chili powder, cocoa powder, and tomato passata. Give it a quick stir, put the lid on, and let it cook for about 30 minutes on medium heat. It should thicken quite nicely, and if the water has cooked down too much, you can add more water or tomato passata. Let it cook without the lid on for another 5 to 10 minutes, until it has reached the right consistency.
Peel and pit the avocado and cut it into cubes, and top the chili with it. Serve with corn tortilla chips.