Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.
Hi guys, what’s up?
I’m sitting on the couch in my living room as I type up this post.
The patio is to my right, showcasing the changing colors and falling leaves through sliding glass doors.
I’ve been feeling like I want to do all of the outdoor things, like, NOW, because I know fall is so fleeting and this perfect weather won’t last.
So I’ve been prioritizing hikes with friends, dining outdoors at sunset, long runs, and outdoor climbing with M.
It hit me today that we basically only have two more months left in 2021.
Two months left in the year after 2020; is that even possible?
A lot happened this year that invited me stay in and go inward– moving to a new state, working on a cookbook, reconnecting physically with friends and family.
But I’m not here today to do a recap of 2021 (yet), I’m here to share a uniquely cozy recipe that you’ll have on repeat this fall and winter.
Say hello to Vegan Chocolate Chili.
It’s made in 1-pot with a thick broth with legumes, vegetables, and a dark chocolate twist.
Add Chocolate to Your Chili
Do you ever feel like all of your soups turn out the same?
Yeah, me too.
But not this one, friends!
I love this plant-based chili because it’s different.
This recipe is rich, thick, and creamy with *lots* of depth of flavor.
Cacao is such a versatile ingredient that adds flavor without overpowering a dish.
In this chili, we add both raw cacao powder and a bit of dark chocolate to achieve a truly special chili flavor profile.
You’re going to love it.
What You Need to Make Vegan Chocolate Chili
Here’s what you need to make chocolate chili:
- avocado oil
- white onion
- carrots
- bell peppers
- garlic cloves
- cacao powder
- chili powder
- smoked paprika
- dried oregano
- red pepper flakes
- tomato paste
- crushed tomatoes
- mixed beans
- pure maple syrup
- Endangered Species Strong + Velvety Dark Chocolate Bar
- Himalayan sea salt
The ingredient list is a bit longer than some of my recipes, but it’s totally worth it.
You’ll see.
How to Make Vegan Chocolate Chili
As promised, it’s easy to make this chocolate chili in one pot on the stovetop!
In a large pot, heat the avocado oil over medium-high heat.
Add the onion and cook it for about 5 minutes until it’s translucent and smells amazing.
Next, add in the carrots and bell pepper and keep on cookin’ until the vegetables are fork tender and start to brown a bit.
Finally, add in the garlic, then cook for one more minute until it’s fragrant.
Next, we spice things up.
Measure the cacao powder, chili powder, paprika, oregano, and chili flakes into the pot and let them cook for about 1 minute, or until they are fragrant.
Add the tomato paste and let it cook, stirring frequently, until it begins to caramelize.
For the broth, add in crushed tomatoes, beans, and maple syrup to the pot and bring everything to a boil.
Then, reduce the heat to low and let it simmer, covered, for 20 minutes.
When the timer goes off, remove the lid and let the chili simmer for another 10 to 20 minutes to allow any extra liquids to cook off.
The chili should be quite thick.
If you’re prefer thinner chili, add 1-2 cups vegetable broth before serving to thin things out.
The Best Chocolate for Chili
Now, here’s the moment of truth.
Add the chopped dark chocolate and stir the pot until it melts.
Savor that moment of satisfaction watching dark chocolate melt into soup!
I used Endangered Species Strong + Velvety Dark Chocolate Bar in this chili recipe.
This strong and full-bodied chocolate bar is 88% cocoa, making it intensely chocolate-y yet super smooth.
It’s fantastic to add a bold kick of cocoa to this recipe with high quality ingredients.
It melts beautifully into the chili broth to enhance the cocoa flavoring.
I love that this chocolate has only 3 grams of sugar per serving, making it a decadent lower-sugar treat in and out of your chilis!
Toppings for Vegan Chocolate Chili
Once the chocolate is fully melted, go ahead the chili and season to taste with Himalayan sea salt.
Now bowl the chili and finish it off with your favorite toppings!
I love mine served with almond milk yogurt, pumpkin seeds cilantro, and avocado.
If you’re feeling extra sweet, try adding a bit of chopped chocolate on top for a more intense chocolate flavor.
How to Serve Vegan Chocolate Chili
Enjoy this Vegan Chocolate Chili as a hearty soup for colder weather.
I love this chili because it manages to be savory with a hint of sweetness that partner in the most delicious way!
Like many chilis, this soup is arguably even better after sitting in the fridge for a few days.
Because of this, chocolate chili is perfect for meal prep!
Try making a pot in advance on Sunday and reheat bowls during the week for a quick and cozy lunch or dinner.
Make sure you Endangered Species Strong + Velvety Dark Chocolate Bar during the cooking– it’s part of the process!
This soup is also perfect for game night, family dinner, a stay home date-night, or any night.
Enjoy!
More Vegan Chili Recipes
I Want to Hear From You
If you make this Vegan Chocolate Chili recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Vegan Chocolate Chili
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.
Ingredients
- 2 tsp avocado oil
- 1 small white onion, diced
- 2 carrots, diced
- 2 bell peppers, diced
- 4 garlic cloves, minced
- 1 tbsp raw cacao powder
- 2 tbsp chili powder
- 1 tsp smoked paprika
- ¼ tsp dried oregano
- pinch of red pepper flakes
- 2 tbsp tomato paste
- 2 16-oz jar of crushed tomatoes
- 3 15-oz cans beans (black, kidney, and pinto, or a mix!)
- 1 tbsp pure maple syrup
- ½ Endangered Species Strong + Velvety Dark Chocolate Bar, chopped
- ¼ tsp Himalayan sea salt
Optional Ingredients
- unsweetened almond milk yogurt, pepitas, cilantro, avocado, for serving
Instructions
- In a large pot, heat the avocado oil over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until it’s soft and translucent. Add the carrots and bell pepper and continue to cook until the vegetables are all soft and start to brown, about 5 minutes. Add in the garlic, then cook for one more minute.
- Add in the cacao powder, chili powder, paprika, oregano, and chili flakes to the pot and let them cook for about 1 minute, or until they are fragrant. Add the tomato paste and let it cook, stirring frequently, until it begins to caramelize, or about 2 to 3 minutes.
- Add the crushed tomatoes, beans, and maple syrup to the pot and bring it to a boil. Reduce the heat to low and let it simmer, covered, for 20 minutes.
- Remove the lid and let the chili simmer for another 10 to 20 minutes to allow some of the excess liquid to cook off. The chili should be quite thick. Add the chopped dark chocolate and stir the pot until it melts.Taste the chili and season to taste with Himalayan sea salt.
- Serve it immediately in bowls with an optional dollop of almond milk yogurt, pepitas, cilantro, and avocado. Store any leftovers in an airtight container for 5 to 7 days and reheat before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Entree, Soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Endangered Species Chocolate, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
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