Chipotle Chocolate Black Bean Chili

A bowl of chili, topped with cilantro and shredded cheese, is shown with New Deal Mud Puddle vodka and a cocktail on a wooden table.

Smoky chipotle peppers and bitter cocoa are a natural pairing, and they come together beautifully in this chipotle chocolate black bean chili. You won’t be able to tell there’s a half cup of Mud Puddle in this dish, but you will appreciate the depth of flavor the bitter chocolate vodka provides. Gather up plenty of toppings like shredded cheese, cilantro, and avocados and serve with a big bowl of tortilla chips and an Improved Centennial cocktail.


  • 1 butternut squash, peeled, seeds removed, cubed in 1” pieces
  • Olive oil
  • Salt and pepper 
  • 1 yellow onion, diced
  • 1 chipotle pepper (from a can of chipotles in adobo sauce), finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ cup New Deal Mud Puddle Bitter Chocolate Vodka
  • 1 15 oz can fire roasted tomatoes
  • 32 oz vegetable stock
  • 2 15 oz cans black beans, drained and rinsed
  • For serving: shredded cheese, cilantro, sliced avocado (optional)


  1. Preheat the oven to 375℉. Toss the cubed squash with olive oil and season lightly with salt and pepper. Roast until soft but not mushy, about 20-25 minutes.
  2. In a large pot over medium-high heat, add a healthy glug of olive oil and the onion and cook until it becomes translucent, about 7 minutes. Add the chipotle pepper, garlic, cumin and paprika. Season with salt and pepper, and allow to saute for 1-2 minutes. 
  3. Add the Mud Puddle to the pot and scrape up the browned bits at the bottom of the pot. Allow to cook for 1-2 minutes before adding the tomatoes and stock. Bring to a boil then reduce the heat and simmer uncovered for 20 minutes.
  4. Add the beans and squash back to the pot and cook for another 10 minutes to allow the chili to thicken. Season with salt and pepper to taste.
  5. Serve with shredded cheese, cilantro, and sliced avocado (optional).


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