Cocoa-Chickpea Chili (Vegan) Recipe

Name: Cocoa-Chickpea Chili (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Olive Oil; Crushed Red Pepper; 2 Onions, Chopped; 2 Each: Carrots and Celery stalks, sliced; Kosher salt and fresh-ground pepper; 3 Garlic cloves, minced; 1 Each: Red and yellow bell peppers, diced; 1 cup Eggplant, peeled and diced; 8 ounces Mushrooms, sliced; 2 Red Potatoes, small, diced; 3 tablespoons Chili Powder (I used Penzey's medium.); 1 tablespoon Each: Dried Oregano and Dried Basil; 1 cup Each: Red wine and water; 8 cups Vegetable broth; 2 28-ounce cans Tomatoes, chopped; 1/8 teaspoon Cinnamon; 1 teaspoon Cocoa; 1 teaspoon Dijon-style mustard; 1 Each: 15-ounce Can Chickpeas and Black Beans, drained; 1 Each: Small zucchini, yellow squash, and crown of broccoli, large dice; 1 teaspoon Red wine vinegar; 1 teaspoon Sugar; 2 Limes, quartered, for garnish; 2 cups Tortilla Chips, garnish

Servings: persons

3 tablespoons Olive Oil
Crushed Red Pepper
2 Onions, Chopped
2 Each: Carrots and Celery stalks, sliced
Kosher salt and fresh-ground pepper
3 Garlic cloves, minced
1 Each: Red and yellow bell peppers, diced
1 cup Eggplant, peeled and diced
8 ounces Mushrooms, sliced
2 Red Potatoes, small, diced
3 tablespoons Chili Powder (I used Penzey's medium.)
1 tablespoon Each: Dried Oregano and Dried Basil
1 cup Each: Red wine and water
8 cups Vegetable broth
2 28-ounce cans Tomatoes, chopped
1/8 teaspoon Cinnamon
1 teaspoon Cocoa
1 teaspoon Dijon-style mustard
1 Each: 15-ounce Can Chickpeas and Black Beans, drained
1 Each: Small zucchini, yellow squash, and crown of broccoli, large dice
1 teaspoon Red wine vinegar
1 teaspoon Sugar
2 Limes, quartered, for garnish
2 cups Tortilla Chips, garnish

1
Heat olive oil and crushed red pepper over medium flame in a 10-quart soup pot for one minute. Add onions, celery, carrots, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or until softening. Add garlic, bell peppers, eggplant, mushrooms, and potatoes. Season with chili powder, oregano, and basil. Cook, stirring, for 10-15 minutes or until nearly tender. Add wine and stir up bits at the bottom of the pot.
2
Add water, vegetable broth, and tomatoes. Season with cinnamon, cocoa, and mustard; stir well. Stir in chickpeas, beans, zucchini, yellow squash, and broccoli. Bring to a boil, reduce to simmer, and cook another 5 minutes or until squashes and broccoli are just becoming tender. Add wine vinegar and sugar. Taste and adjust seasonings. Serve hot garnished with lime wedges and tortilla chips.
3
Note: Gluten-Free--Check labels for spices, tomatoes, vegetable stock, beans, mustard, vinegar, and tortilla chips before using.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons Olive Oil, Crushed Red Pepper, 2 Onions, Chopped, 2 Each: Carrots and Celery stalks, sliced, and more.

Yes, Cocoa-Chickpea Chili (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cocoa-Chickpea Chili (Vegan)

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