One-Pot Ditalini Hot Cocoa (Printer view)

Hearty ditalini simmered in a spicy, cocoa-infused chili with rich, complex flavors.

# What You'll Need:

→ Pasta

01 - 9 ounces ditalini pasta

→ Meat & Beans

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

→ Spices & Seasonings

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

→ Liquids

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

→ Hot Cocoa Additions

19 - 1.5 ounces dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - ½ tablespoon 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

# Directions:

01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, diced red bell pepper, and minced jalapeño if using. Sauté for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince and cook, breaking it apart, until browned about 5 to 6 minutes. Drain excess fat if necessary.
04 - Stir in chili powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, and black pepper. Cook for 1 minute to release aroma.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring mixture to a gentle boil.
06 - Stir in ditalini pasta, reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add more broth if needed.
07 - Remove the lid and stir in chopped dark chocolate until fully melted and incorporated. Adjust seasoning to taste.
08 - Ladle into bowls and garnish with fresh cilantro, green onions, cheese, or sour cream if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and youre done.
  • The dark chocolate adds a subtle richness that makes people guess what the secret ingredient is.
  • You can make it as spicy or mild as you want by adjusting the jalapeño and chili powder.
  • Leftovers taste even better the next day once the flavors have had time to settle.
02 -
  • Stir the pasta every few minutes while it simmers or it will clump together at the bottom of the pot.
  • Add the chocolate at the very end after you turn off the heat, otherwise it can seize up and turn grainy.
  • If you are making this ahead, keep extra broth on hand because the pasta absorbs liquid as it sits.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches.
  • Taste the chili before adding the chocolate, then taste again after, it is a small amount but it makes a noticeable difference.
  • If you are serving this to guests, set out toppings like cilantro, sour cream, and cheese so people can customize their bowls.
Go back