Vegetarian Chocolate Quinoa Chili Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
436 kcal
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Course
Dinner
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Cuisine
North American
Vegetarian Chocolate Quinoa Chili Recipe
Description
This chili begins by sautéing olive oil with minced onion, carrot, celery, bell pepper, and garlic until softened and lightly browned, creating a flavorful vegetable base. Cocoa powder, chili powder, and oregano are added to bring warm, spicy, and slightly bitter chocolate notes that enrich the chili’s flavor profile. Tomato paste is caramelized briefly to deepen the tomato flavor before adding liquids—water or vegetable stock—and canned fire-roasted diced tomatoes for acidity and sweetness.
After adding kidney beans and sweeteners like molasses and honey, the chili simmers uncovered to develop flavors. Quinoa is added later and cooks within the chili, contributing a nutty flavor and thickening the stew. Finally, dark chocolate chips melt in, adding a gentle richness and slight sweetness that complement the spices. The overall chili balances savory, spicy, and slightly sweet chocolate tones with hearty textured ingredients.
This chili suits as a nutritious vegetarian entrée that can be served alone or with sides like cornbread or rice. It offers protein from beans and quinoa while including a depth of flavor uncommon in typical chili dishes. The presence of dark chocolate and cocoa provides a distinctive twist tying the ingredients into a cohesive, satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion minced
- 2 large carrot diced
- 2 talks celery diced
- 1 medium red bell pepper diced
- 4 cloves garlic minced
- 2 tablespoons cocoa powder
- 1-2 tablespoon chili powder depending how spicy you want it
- 1 teaspoon oregano dried
- 5.5 .5 ounce tomato paste canned
- 4 cups water or vegetable stock
- 28 ounce diced tomatoes bonus if they're fire-roasted!, canned
- 2 ounce Kidney Beans drained and rinsed, cans
- 1 tablespoon molasses
- 1 tablespoon honey can use brown sugar
- 1 cup quinoa
- ½ cup dark chocolate chips
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until it is soft and brown. Add the carrots, celery, and bell pepper and continue to cook until the vegetables are all soft and begin to brown, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the cocoa powder, chili powder, and oregano to the pot and let them cook until they are fragrant, about 1 minute. Push the vegetables to the side of the pot and add the tomato paste. Let it cook, stirring frequently, until it begins to caramelize, about 2-3 minutes.
- Add the water, tomatoes, beans, molasses, and honey to the pot and bring it to a boil. Reduce the heat to low and let it simmer, partially covered, for 10 minutes.
- Add the quinoa to the pot and let the pot simmer for another 18-20 minutes, or until the quinoa is cooked. The quinoa will take a little longer than normal to cook in the chili. Add the chocolate and stir the pot until it melts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 436kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 812mg | 34% |
| Potassium | 1415mg | 30% |
| Fiber | 15g | 60% |
| Sugar | 23g | 46% |
| Vitamin A | 5649IU | 113% |
| Vitamin C | 49mg | 54% |
| Calcium | 195mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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