One-Pot Ditalini Hot Cocoa (Printer-Friendly)

Savory ditalini pasta combined with a robust, spicy cocoa chili accented by dark chocolate and fragrant spices.

# 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 more 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 dark chocolate (70% cocoa), chopped
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 Cook:

01 - Heat a splash of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.
02 - Stir in minced garlic, diced red bell pepper, and jalapeño if using; cook for 2 to 3 minutes until fragrant.
03 - Add ground beef or plant-based mince and cook, breaking it up with a spoon, until browned, about 5 to 6 minutes. 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 aromas.
05 - Add tomato paste, diced tomatoes, kidney beans, black beans, unsweetened cocoa powder, brown sugar, and broth. Bring mixture to a gentle boil.
06 - Add ditalini pasta to the pot. Reduce heat to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until pasta reaches al dente texture. Add more broth if necessary.
07 - Remove lid and stir in chopped dark chocolate until fully melted and combined. Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with cilantro, green onions, grated cheese, or sour cream as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is almost nonexistent and you can relax while it simmers.
  • The dark chocolate adds a velvety richness that feels luxurious without extra effort or fancy ingredients.
  • It reheats beautifully the next day, with flavors that deepen overnight and pasta that stays tender.
02 -
  • Don't skip blooming the spices or the chili will taste flat and one-dimensional instead of warm and layered.
  • Stir the pasta occasionally while it simmers so it doesn't stick to the bottom and scorch the whole pot.
  • Add the chocolate at the very end off the heat so it melts smoothly without seizing or turning grainy.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution throughout.
  • Taste the chili before adding the chocolate, then taste again after so you understand what it does to the flavor.
  • If it tastes too acidic, a tiny pinch of sugar balances it without making it sweet.
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