One-Pot Ditalini Hot Cocoa Chili (Printable)

Hearty ditalini and beans simmered with bold spices and dark chocolate for a rich, savory meal.

# What You'll Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

02 - 14 oz ground beef or plant-based mince
03 - 1 can (14 oz) kidney beans, drained and rinsed
04 - 1 can (14 oz) black beans, drained and rinsed

→ Vegetables

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 jalapeño, seeded and minced (optional)
09 - 1 can (14 oz) diced tomatoes

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp ground cinnamon
14 - ½ tsp dried oregano
15 - ½ tsp salt, plus more to taste
16 - ¼ tsp ground black pepper

→ Liquids

17 - 3 cups low-sodium beef or vegetable broth
18 - 1 tbsp tomato paste

→ Hot Cocoa Additions

19 - 1.5 oz dark chocolate (70% cocoa), chopped
20 - 1 tbsp unsweetened cocoa powder
21 - ½ tbsp brown sugar

→ Garnishes (optional)

22 - Chopped fresh cilantro
23 - Sliced green onions
24 - Grated cheese (omit for dairy-free)
25 - Sour cream or plant-based alternative

# How to Make It:

01 - Heat oil in a large heavy-bottomed pot over medium heat. Add onion and cook for 3 to 4 minutes until softened.
02 - Stir in garlic, red bell pepper, and jalapeño. Cook for 2 to 3 minutes until fragrant.
03 - Add ground beef and cook, breaking apart with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Cook, stirring, for 1 minute to release aromas.
05 - Mix in tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring to a gentle boil.
06 - Stir in ditalini pasta. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente; add additional broth as needed.
07 - Remove lid, stir in chopped dark chocolate until fully melted and combined. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with cilantro, green onions, cheese, or sour cream as desired.

# Expert Advice:

01 -
  • It's a true one-pot meal that does the work for you—no dirtying extra pans or waiting around for pasta water to boil separately.
  • The chocolate isn't a gimmick; it's the secret that makes people pause and ask what they're tasting, then come back for more.
  • It's naturally dairy-free and comes together in an hour, which means you can make it on a Tuesday night without fuss.
02 -
  • Don't add the chocolate until the very end, after the pasta is cooked; if it simmers too long, it can separate and become grainy instead of melting into the sauce.
  • The pasta continues to absorb liquid as it sits, so if you're reheating this later, thin it with a bit of broth rather than letting it dry out into a thick paste.
03 -
  • Use a Dutch oven or heavy-bottomed pot; thin pots let the bottom scorch, and you'll taste it in every spoonful.
  • Taste the chili before serving and never trust the salt from your ingredients—add a final pinch if needed, because it's easier to add salt than remove it.
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