One-Pot Ditalini Hot Cocoa (Printable Version)

Hearty pasta simmered with beans, spices, and rich dark chocolate for a warm, flavorful meal.

# What You 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 additional 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 chopped dark chocolate (70% cocoa)
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:

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

# Cooking Tips:

01 -
  • The dark chocolate adds a velvety richness that makes every spoonful feel like a secret indulgence without tasting sweet.
  • Everything cooks in one pot, so cleanup is a joke and you can focus on stirring and tasting instead of juggling pans.
  • It's the kind of meal that tastes even better the next day, when the spices have had time to settle into the pasta and beans.
02 -
  • Don't skip blooming the spices in the pot before adding the liquids, or you'll end up with flat, dusty flavors instead of warm, toasted depth.
  • Keep an eye on the pasta as it cooks because it absorbs liquid fast, and a dry chili is a sad chili; add broth in small splashes if it gets too thick.
  • Let the chocolate melt completely and stir it in gently so it blends evenly instead of clumping at the bottom of the pot.
03 -
  • Use a heavy-bottomed pot or Dutch oven to keep the heat even and prevent the bottom from scorching while the pasta cooks.
  • Chop your vegetables roughly the same size so they cook at the same rate and every bite has a little bit of everything.
  • If you want a thicker chili, simmer it uncovered for the last few minutes; if you want it soupier, stir in extra broth until it's just right.
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