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Home > Recipes > Chili con Cocoa

Chili con Cocoa Recipe

Chili con Cocoa
  • Beginner

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Nutrition Information

Serving Size: 1/14th of recipe
Servings per Recipe: 14

  Amount Per Serving %DV *
Calories 270 -
Calories from Fat 0 -
Total Fat 13g 0% DV
Saturated Fat 3.5g 0% DV
Trans Fat 0g -
Cholesterol 50mg 0% DV
Sodium 720mg 0% DV
Total Carbohydrates 24g 0% DV
Dietary Fiber 7g 0% DV
Sugars 9g -
Protein 19g -
Vitamin A - 20% DV
Vitamin C - 30% DV
Calcium - 8% DV
Iron - 20% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 7 cups canned whole tomatoes, undrained, unsalted
  • 1-1/3 cups tomato paste , unsalted
  • 1 cup water
  • 3 oz. HERSHEY'S EXTRA DARK Dark Chocolate
  • 3 cups dark red kidney beans , undrained
  • 2 teaspoons ground cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chili powder
  • 1-1/2 cups chopped yellow onion
  • 2 lbs. ground turkey
  • 2 tablespoons HERSHEY'S Cocoa
  • 1/4 cup canola oil


1. Heat oil over medium heat in large saucepan; add onion. Cook, stirring frequently, 3 minutes or until tender. Add meat, cook until brown. Drain.

2. Stir in cocoa, chili powder, cayenne pepper, salt, allspice, cinnamon, tomatoes with liquid, tomato paste and water; heat to boiling. Reduce heat. Add chocolate pieces and beans; simmer 30 minutes.

3. Ladle chili (about 1 cup) into bowl; garnish as desired. 14 servings.

Nutritional Information per serving (1/14 of recipe):

Calories: 270, Total Fat: 13g, Saturated Fat: 3.5g, Cholesterol: 50mg, Sodium: 720mg, Total Carbohydrate: 24g,

Dietary Fiber: 7g, Sugars: 9g, Protein: 19g, Vitamin A: 20% DV*,

Vitamin C: 30% DV*, Calcium: 8% DV*, Iron: 20% DV*

*%DV= % Daily Values are calculated based on a 2000 calorie diet

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