5 from 6 votes
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.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
Servings
Calories:
359 kcal
Course:
Soup
Cuisine:
Vegan
Ingredients
- 1 tablespoon vegetable oil
- 1 onion chopped ~ approximately 1 cup, large
- 2 jalapeños seeded and chopped (A medium-sized bell pepper would also work)
- 2 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 1 Hodo Adobo Mexican Crumbles package of
- 2 cloves garlic minced
- 2 tablespoons cocoa powder unsweetened
- 2 oz. unsweetened chocolate roughly chopped
- 1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 black beans 15 oz. cans, drained and rinsed
- 1 diced tomatoes 28 oz. can, with their juices
- 2 cups vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cilantro roughly chopped - (Optional) plus more as garnish, fresh
Toppings
- 1 tablespoon vegetable oil
- 1 Hodo Adobo Mexican Crumbles package of
- ¼ cup pumpkin seeds optional
- 1 avocado cut into cubes, ripe
- 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.
Cup of Yum
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.
- 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 Information
Calories
359kcal
(18%)
Carbohydrates
64g
(21%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
458mg
(19%)
Potassium
1206mg
(26%)
Fiber
14g
(56%)
Sugar
15g
(30%)
Vitamin A
12425IU
(249%)
Vitamin C
75mg
(83%)
Calcium
135mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 458mg | 19% |
| Potassium | 1206mg | 26% |
| Fiber | 14g | 56% |
| Sugar | 15g | 30% |
| Vitamin A | 12425IU | 249% |
| Vitamin C | 75mg | 83% |
| Calcium | 135mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.