One-Pot Ditalini Hot Cocoa (Printable Version)

A comforting, spicy blend of ditalini and dark chocolate cooked together for bold, layered flavors.

# What You'll Need:

→ Pasta

01 - 9 oz ditalini pasta

→ Meat & Beans

02 - 14 oz ground beef or plant-based mince
03 - 14 oz canned kidney beans, drained and rinsed
04 - 14 oz canned 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 - 14 oz canned diced tomatoes

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt, plus more to taste
16 - 1/4 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 oz good-quality dark chocolate (70% cocoa), chopped
20 - 1 tablespoon unsweetened cocoa powder
21 - 1/2 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

# How-To Steps:

01 - Heat a splash of oil in a large pot over medium heat. Add the onion and sauté for 3 to 4 minutes until softened.
02 - Stir in the garlic, red bell pepper, and jalapeño; cook for 2 to 3 minutes until fragrant.
03 - Add ground beef and cook, breaking it apart with a spoon, until browned, about 5 to 6 minutes. Drain excess fat if necessary.
04 - Incorporate chili powder, cumin, smoked paprika, cinnamon, oregano, salt, and black pepper. Stir and cook for 1 minute to release aromas.
05 - Mix tomato paste, diced tomatoes, kidney beans, black beans, cocoa powder, brown sugar, and broth. Bring to a gentle boil.
06 - Stir in the ditalini pasta, reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente. Add additional broth if needed.
07 - Remove lid, stir in chopped dark chocolate until fully melted and incorporated. Taste and adjust seasoning accordingly.
08 - Serve hot, garnished with desired toppings such as chopped cilantro, sliced green onions, or dairy-free alternatives.

# Expert Advice:

01 -
  • The dark chocolate adds a deep, almost smoky richness that balances the heat without making it sweet.
  • Everything cooks in one pot, so cleanup is quick and the flavors meld together beautifully.
  • It's hearty enough to satisfy a crowd but flexible enough to adapt to whatever you have on hand.
02 -
  • Don't skip blooming the spices in the pot before adding the liquids, it makes a huge difference in how deep and layered the flavor becomes.
  • Stir the pasta occasionally while it simmers so it doesn't clump or stick to the bottom, especially in the last few minutes.
  • Use good dark chocolate, not chocolate chips, because chips have stabilizers that prevent them from melting smoothly into the chili.
03 -
  • Let the chocolate melt off the heat or on very low heat so it stays smooth and doesn't seize or turn gritty.
  • If you like a thicker chili, uncover the pot for the last few minutes of cooking to let some liquid evaporate.
  • A splash of apple cider vinegar or a squeeze of lime at the end brightens the whole pot and cuts through the richness beautifully.
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