Cacao Bean Chilli with Cheesy Polenta

Cacao Bean Chilli with Cheesy Polenta

A spicy, cheesy, satisfying meal with protein-rich beans that will warm you on winter evenings!
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2-4 servings


40 minutes (10 minutes prep + 30 minutes bake time)



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400g tin mixed beans
400g tin black beans
400g tin diced tomatoes
2 heaped Tbsp tomato paste
1 C vegetable stock
1 medium sweet potato, peeled & diced
½ red onion diced
2 garlic cloves, crushed
1 tsp cumin powder
1 tsp smoked paprika powder
1 tsp coriander powder
½ tsp chili powder
1 Tbsp coconut blossom nectar
1 fresh lime
1 Tbsp olive oil
¼ C Cacao Nibs
Salt & pepper to taste

To serve:
Red onion, diced
Corn, tinned or fresh off the cob
Corn chips

Fresh cilantro or spring onion
Vegan cream cheese

For the cheesy polenta
1 C dry polenta
1 Tbsp nutritional yeast
1 vegetable stock cube
2 C of water
½ tsp salt


Step 1:

Preheat the oven to 175 ℃ and place the diced sweet potato on a parchment paper line tray.

Step 2:

Drizzle with olive oil, salt and pepper and bake for 18 to 20 minutes until crispy.

Step 3:

Meanwhile heat up a skillet with some olive oil, fry the onion, garlic and spices.

Step 4:

Add in the drained tinned beans, diced tomatoes and tomato paste.

Step 5:

Let it simmer before adding in the vegetable stock, juice of half a lime and the coconut blossom nectar.

Step 6:

Once the sweet potato is cooked, add the roasted sweet potato and mix well, let the chili cook for 15 minutes or so.

Step 7:

While the chili is cooking, add the polenta ingredients to a saucepan and whisk while cooking until thicken.

Step 8:

Just before serving, gradually mix in the cacao nibs and scoop the cooked polenta into bowls.

Step 9:

Top the polenta with the chili, sliced avocado, diced red onion, corn, corn chips and lime quarters on the side.

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