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.

Vegan Chocolate Chili in a bowl with condiments on the side

Table of Contents show

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:

A collage of images showing how to make the recipe

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.

Vegan Chocolate Chili in a bowl from the top view

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.