Cocoa-Black Bean Soup

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 tsp. peanut oil
  • 1 small sweet onion, minced
  • 1 large red bell pepper, cored and diced
  • 2 cloves garlic, minced
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. dried ground ancho pepper (or salt-free chili powder)
  • ⅛ tsp. ground cumin
  • ⅛ tsp. groud cinnamon
  • 2 tsp. unsweetened cocoa powder
  • 1 Tbsp. jalapeño jelly
  • 1 cup water
  • 1 can (15 oz.) no-salt-added black beans
  • 4 tsp. red wine vinegar
  • 4 tsp. extra-virgin olive oil


  • In a large, deep nonstick sauté pan, heat the oil on medium. Add the onion and pepper; sauté until tender.
  • Add the garlic, black pepper, ancho pepper or chili powder, cumin, cinnamon, and cocoa; stir well, slightly sautéing the spices. Stir in the jalapeño jelly until dissolved.
  • Add the water and black beans. Bring to serving temperature over medium-low heat. Just prior to serving, add the red wine vinegar and olive oil, and stir well.