At first glance, the ingredients in this easy to make spicy vegan chocolate chili might come as a surprise, but once they are all combined and cooked you will not believe how delicious a chili can be.
Once you try it, this superfood-packed chili recipe made with sweet potatoes, chili spices, and cocoa powder, will surely be your go-to recipe when you need to impress.
Yesterday was the first time it felt like winter is over. We had our morning coffee out in the garden while listening to the birds chirping and reminding us that spring is here. I cannot tell you how much I love experiencing the changes in season. Yes, winter cold is hard to deal with and the winter blues can be somewhat difficult. But then, spring comes and it makes it all worthwhile. The change reminds us that life, just like nature, cannot all be cold and harsh. It is full of hope and beauty. As you can see, the change in weather and the last couple of days that I spent out in our backyard made me a romantic person. But I will bore you no more, stop rambling, and talk about this Spicy Vegan Chocolate Chili, a.k.a the last chili recipe until next winter.
About This Spicy Vegan Chocolate Chili Recipe
I made this dish first time 3 weeks ago. Back then, it was still cold and my husband and I needed the kind of dinner that would warm us up. This chili ended up being a perfect dish to serve the purpose. If you are like my husband and think that “chocolate” chili would be too sweet, allow me to explain.
First of all, what makes this chocolate-y is the addition of unsweetened cocoa powder, so it is not like you are actually adding any type of chocolate. The sweetness comes from the sweet potatoes, which are mildly sweet, and a little bit of maple syrup that is added at the very end. Think of it more like the popular Mexican dish, mole.
Secondly, this dish takes its chili personality when mixed with a combination of fragrant spices like chipotle powder, coriander, cumin, cinnamon, oregano, and cloves. Thirdly, the addition of beans, fresh corn, pumpkin seeds, fresh cilantro, and a squeeze of lime not only makes it full of flavor, but also super healthy and filling. Not to mention, with all of its beautiful colors it is pleasing to the eye. Last but not least, as it is like in other chili dishes, it tastes even better the next day, which makes it a perfect dish to make ahead.
As we say goodbye to winter and evening are still chilly give this easy-to-make and healthy chili recipe a try. It is so flavorful, filling and satisfying I know for sure it will not disappoint.
Spicy Vegan Chocolate Chili
Ingredients
- 2 tablespoons of olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 large onions chopped
- 4 cloves of garlic minced
- 1 teaspoon salt
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon black pepper preferably freshly ground
- 1/4 teaspoon ground cloves
- Pinch of cayenne pepper
- 1 teaspoon dried oregano
- 6-7 sprigs of fresh thyme
- 4 bay leaves
- 2 red bell peppers seeded and chopped
- 2 medium size sweet potatoes peeled and cut into 1-inch cubes
- 15 ounce (15 ounces)can of unsweetened corn
- 28 ounce (28 ounces) can of diced tomatoes
- 15 ounce (15 ounces) can of red kidney beans
- 1 1/2 cup water
- 1 tablespoon maple syrup
- Juice of a lime freshly squeezed – plus more for serving
- 1/4 cup fresh cilantro roughly chopped – plus more as garnish
- 1/4 cup of pumpkin seeds as garnish
Instructions
- Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add in the cumin and coriander and cook, stirring constantly, until fragrant, 30-40 seconds.
- Stir in the onions and salt and cook, stirring occasionally, until softened, 4-5 minutes. Add in the garlic and cook for 30 seconds. Make sure to keep an eye on it as garlic burns easily.
- Meanwhile, in a small bowl, mix together cocoa powder, cinnamon, chipotle powder, black pepper, cloves, cayenne, and oregano.
- Stir the cocoa & spice mixture into the pan and cook for 2 minutes. Make sure to stir it constantly. If it dries up, add in a couple of tablespoons of water.
- Stir in the fresh thyme, bay leaves, red peppers, sweet potatoes, corn, tomatoes, beans, and water. Put the lid on and let it come to a boil. Reduce the heat to low and let it simmer until sweet potatoes are tender, 15-20 minutes.
- Stir in the maple syrup, lime juice, and chopped cilantro. Taste for seasoning and add if necessary.
- When ready to serve, ladle soup into bowls and garnish it with cilantro leaves and pumpkin seeds. Serve hot with lime wedges on the side.
Nutrition
Did you make this recipe?
Tag @foolproofliving on Instagram and hashtag it #foolproofeatsAdapted from My New Roots Cookbook
Aimee / Wallflower Girl's Kitchen
I tried chocolate chili once and LOVED it. This one sounds incredible!
Aysegul Sanford
Thank you my friend 🙂
Beeta @ Mon Petit Four
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
Aysegul Sanford
Thank you Beeta. I didn’t think that it would be this good. 🙂
Hope you are well my friend. <3
Jed M Goss
Could I add Vegan Chorizo? Or would that be too over powering? I have some to use up
Aysegul Sanford
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 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!
Erin
This chili looks incredible! The depth of flavor is amazing. And your photos are so beautiful to look at! xx
Aysegul Sanford
Thank you so much Erin. I really appreciate your kind words.. <3
Traci | Vanilla And Bean
Oh my! I’m so glad you made chili… it’s still so chilly up here so I’m in need of cozy still, although signs of Spring is all around. 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
Aysegul Sanford
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
Shannon Morgan
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. Btw, the recipe doesn’t indicate when to add in the red peppers (I just tossed them in with the sweet potatoes). Thanks.
Aysegul Sanford
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!
Penny
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.
Aysegul Sanford
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.