Cocoa Black Bean Chili With Roasted Potatoes

Ingredients:

8 small red potatoes chopped into 1/2 inch cubes
Salt and Pepper ( I didn't use any salt )

For the chili
1 1/2 cups finely chopped white onion
1 large red bell pepper, chopped
3 cups water
1 1/2 tsp fine sea salt ( I didn't use salt at all )
1 cup tomato sauce ( I used a whole 15 oz can )
1 1/2 Tbls chili powder add more if you want it more spicy
2 Tbls unsweetened cocoa powder
Optional: 1 tsp smoked paprika or or 2 tsps liquid smoke
3 15 oz cans black beans drained and rinsed
1 cup corn ( I used frozen )
Optional toppings: chopped avocado, red pepper flakes, tomatoes

Instructions:

Preheat oven to 415 degrees and line a sheet pan with parchment paper.

Chop your potatoes and spread out on the pan evenly.  If you used salt and pepper sprinkle generously.  Bake for 15-20 minutes until very golden brown.

While the potatoes are cooking, prepare the chili.  Add the onion, bell pepper, water and salt to a large pot and bring to a boil.  Once boiling, turn to medium high and cook for 8 minutes.

Add tomato sauce, chili powder and cocoa powder and smoked paprika and turn the heat down to medium low and cook for another 5 minutes.

Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes.  Taste and add any spices if necessary.

Garnish with avocado, red pepper flakes or anything you like.  Serve immediately.

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