Vegan Chocolate Chili Recipe
A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.
Servings 6 Servings
Calories 359kcal
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
Calories: 359kcal | Carbohydrates: 64g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 1206mg | Fiber: 14g | Sugar: 15g | Vitamin A: 12425IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 6mg