clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chocolate Chili

  • Author: Flora & Vino
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Diet: Vegan


Vegan chili packed with vegetables, legumes, and a delicious dark chocolate twist. This chili is cozy, thick, and perfect for a winter weeknight meal.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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