Coco Almond Butter Chili

Recipe Post by Gourmet Gab

The best thing about being a food maker isn't all the amazing smells, tastes, and behind the scene sneak-peeks ... it's the amazing people who are a part of the food community. 

Earlier this summer, at the amazingness that is DigIN's Taste of Indiana food heaven, we met Gabriela of Gourmet Gab. We didn't even let her love of peanut butter deter us from wanting to be best friends with Gabriela right away!

Fast forward a few months and voila! Here's the results of our first Revival Food Co.-Gourmet Gab collaboration ... Coco Almond Butter Chili made with Coco Love. Trust us, you'll be making it all winter long.

Gabriela's fab recipe is below, but hop on over to for full prep instructions and her recipe inspiration!

Coco Almond Butter Chili Recipe, by Gabriela Rodiles




Serves: 6


  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 2 bell peppers, diced
  • 1 clove garlic, diced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons coco powder
  • 3 tablespoons almond butter, preferably Revival Coco Love Almond Butter
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 2 cans beans (black, red or cannelloni), drained and rinsed
  • 1 tablespoon olive oil
  • Toppings of choice (optional): cheese, sour cream, tortilla chips, shaved chocolate, etc.


  1. Over medium high heat, warm about 1 teaspoon olive oil in a large soup pot or dutch oven. Once pan is hot, add ground turkey. Season with a ½ teaspoon of salt and a pinch of black pepper. Cook until browned, about 5 minutes.
  2. While turkey is cooking, dice onion, garlic and peppers.
  3. Once turkey is browned, remove from pan and spoon onto a plate.
  4. Add remaining 2 teaspoons of olive oil and diced onion and peppers to the pan. Cook until onions are translucent and slightly golden brown. Add garlic and cook for about 1 minute more.
  5. Add chili powder, ½ teaspoon salt to onions and garlic. Stir and cook for about 30 seconds. Add coco powder and almond butter. Stir to incorporate
  6. Add diced tomatoes, chicken broth and beans to pot. Stir all together.
  7. Turn heat up to high and bring mixture to a boil. Once bubbling, reduce heat to low and simmer chili for 15-20 minutes.
  8. Spoon into bowl and serve with toppings.
  9. Store leftovers in the fridge for three to four days, or in the freezer for up to three months.

Are you following Gourmet Gab yet? Check out her Facebook page and Instagram feed for even more recipe ideas and behind the scenes peeks!

Rachel KleinComment