Elmo's Famous Chili

elmo famous chili
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 tablespoons olive oil, plus more for brushing
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 2 red or green bell peppers, cut into 1/2-inch pieces
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cans (15.5 oz. each) black beans, rinsed
  • 2 cans (14.5 oz. each) diced tomatoes with green chiles
  • 2 cups chicken stock, vegetable stock or water
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup chopped fresh cilantro
  • Optional toppings: plain low-fat yogurt, shredded reduced-fat cheddar, diced avocado


Preheat the oven to 375 degrees. Brush a rimmed baking sheet with olive oil. In a large bowl, toss the potatoes, peppers and 1 tbsp. oil; season with salt and pepper. Spread in a single layer on the baking sheet. Roast until tender, about 25 minutes.

Meanwhile, in a large pot, heat the remaining 3 tbsp. oil over medium. Add the onion; season. Cook, stirring often, until the onion is soft, about 5 minutes. Stir in the garlic and spices. Cook until the spices are fragrant, about 1 minute.

Add the chicken. Cook, stirring often, until the chicken browns, about 5 minutes. Stir in the beans, tomatoes, stock and cocoa. Bring to a gentle simmer. Cook, stirring occasionally, until the chicken is tender, about 45 minutes; season.

Add the roasted vegetables to the pot. Cook, stirring occasionally, until the flavors meld, about 15 minutes. Divide the chili among bowls; top with the cilantro. Serve with the toppings, if using.