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Rinse and drain the black beans, checking for any small rocks or discolored beans. In a heavy soup pot, combine the black beans with 6 cups of water, 1 teaspoon of sea salt, and 1 bay leaf. Bring it to a boil, then reduce the heat and simmer, partially covered, until the beans are tender, which should take about 1 hour. Keep an eye on the water level, adding more, 1 cup at a time, if needed; the beans should still have some liquid but not be soupy.
When the black beans are almost done, start on the vegetables. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the shallot, garlic, bell pepper, and tomatillos, sautéing them until they're tender, about 10–15 minutes.
Once the black beans are completely tender, remove the bay leaf. Stir in the sautéed vegetables (and any remaining oil from the pan), along with 1/2 teaspoon of ground pepper, 2 teaspoons of chili powder, 1 teaspoon of ground coriander, 2 teaspoons of ground cumin, 1 teaspoon of oregano, the kidney beans, canned tomatoes, and 1/2 cup of bittersweet chocolate chips. Bring the chili to a boil, then reduce the heat and simmer, uncovered, stirring occasionally, until it thickens and the flavors have melded, about 30 minutes.
Remove the pot from the heat and let the chili cool for about 20 minutes. This is important: pureeing hot liquid in a blender can be messy and dangerous.
Once cooled slightly, scoop out about 2 cups of the chili and puree it in a blender until smooth. Return the pureed chili to the pot and mix it through. Taste the chili and add more salt or pepper if you think it needs it.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
