Why Should You Try This Recipe?
Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:
- One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
- Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
- No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.
Ingredients
To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.
In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.
Detailed Notes on Ingredients & Substitutions:
- Peppers: I used seeded jalapenos, but a small bell pepper would also work in this recipe.
- Chocolate: Be sure to use unsweetened baking chocolate and unsweetened cocoa powder. The chocolate/cocoa powder addition is to add in a layer of mole-like flavor instead of making it sweet. If you can get your hands on it, you can also use Mexican spicy chocolate.
- Beans: I used black beans, but you can also use kidney beans (or any other beans you have on hand) as well.
- Maple Syrup & Sweet Potatoes: Most vegetarian chili recipes with dark chocolate use a small amount of brown sugar to offset the bitter taste of chocolate and cocoa powder. In my version, I opted for heartier sweet potatoes and a drizzle of maple syrup at the end.
How To Make It?
The process of making this chocolate chili has 4 folds:
- Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
- Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes.
- Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
- Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
- Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.
Expert Notes:
- Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one.
- Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.
How To Store, Freeze & Thaw?
As is the case with other chili recipes, this chili tastes better the next day and freezes well. Here is how I store and freeze it:
- Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
- Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.
- Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.
With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.
Other Chili Recipes You Might Like
If you try this Vegan Chocolate Chili recipe or any other chili recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Vegan Chocolate Chili Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped ~ approximately 1 cup
- 2 jalapenos, seeded and chopped (A medium-sized bell pepper would also work)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 package of Hodo Adobo Mexican Crumbles
- 2 cloves garlic, minced
- 2 tablespoons unsweetened cocoa powder
- 2 oz. unsweetened chocolate, roughly chopped
- 1 large, or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 15 oz. cans of black beans, drained and rinsed
- 1 28 oz. can of diced tomatoes with their juices
- 2 cups of vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, roughly chopped – (Optional) plus more as garnish
Toppings
- 1 tablespoon of vegetable oil
- 1 package of Hodo Adobo Mexican Crumbles
- ¼ cup pumpkin seeds – optional
- 1 ripe avocado, cut into cubes
- 1 lime, cut into wedges
- Maple syrup – optional
Instructions
- Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
- Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
- Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
- Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
- Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.
Notes
- Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
- Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer up to a month.
- Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am a big fan of chili during winter but had never tried chocolate chili before. Made it yesterday and it was uh-mazing! Love the chocolate addition. Perfect combination of flavors! Will definitely make it again.
I am thrilled to hear that you enjoyed this recipe. It is in rotation in our house as well. Thanks for coming by and taking the time to leave a review.
This chili is a new favorite. As a lifelong Mexican food fan, I can never say no to anything that has the flavors of mole. This recipe is a winner.
I, too, am a fan of Mexican food Sam. So happy to hear that you like my recipe.
Cheers!
Hi! I love to add Dr. Pepper to my chili, would there be a way to incorporate that here, if so how would you suggest going about it? Thank you so much.
Hi Penny,
Honestly, I have never added Dr. Pepper into any of my chilis or have ever had one. But I know people add beer into their chilis so I would assume it would be similar. Simply, put it at the same time when you are adding the stock. Though I am not sure if it would work in this recipe and would pair well with cacao powder.
This turned out really good. Loved the richness the cocoa added. Took it to a chili party and it all was eaten. Now I need to make another batch for us to enjoy at home. Thanks.
Hi Shannon.. I am so sorry. I must have missed adding the red peppers in the instructions. I just added it in the recipe. Thank you for pointing it out.
I am so glad that your friends loved it. Isn’t it so filling and delicious?!
Thanks again for letting me know.
Cheers!
Oh my! I’m so glad you made chili… it’s still so chilly up here so I’m in need of cozy still. I can imagine setting on the porch for the first time since last Fall.. I’m looking forward to it too. I’ve had chocolate chili before, but have never prepared it at home. I remember really enjoying it to, so I don’t know why I’ve never made it. The addition of sweet potato is so enticing and adds a nice contrast to the chocolate and spices. Fabulous recipe and so beautifully photographed, Aysegul. I especially love your last capture. So sweet. xo
Thank you for your kind words Traci. This chili is truly delicious. And to be honest, I didn’t think that it would taste this good. Both my husband and I were so surprised after first bite. I highly recommend giving it a try. Thanks again my dear. <3
This chili looks incredible! The depth of flavor is amazing. And your photos are so beautiful to look at! xx
Thank you so much Erin. I really appreciate your kind words.. <3
This chili looks SO good, Aysegul, and I know it tastes good as well! Cocoa adds such depth of flavor to chili. I love your sweet and spicy take on this winter classic <3
Thank you Beeta. I didn’t think that it would be this good. 🙂
Hope you are well my friend. <3
Could I add Vegan Chorizo instead of the crumbles you use here? Or would that be too over powering? I have some to use up
Hi Jed,
To be honest, I have never tried vegan chorizo in my cooking. However, when I cook chilis adding additional flavors always help. Though please keep in mind that the flavor profile of the cocoa powder and squash (or sweet potato) combo is quite strong that it might take over flavors of your chorizo. Still, I think it is worth a try.
I hope this helps. Let me know if I can answer any other questions.
Cheers!
I tried chocolate chili once and LOVED it. Your version here with the addition of soy crumbles sound and look incredible.
Thank you my friend 🙂