Spicy Vegan Chocolate Chili Recipe

Name: Spicy Vegan Chocolate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 RawSpiceBar's Chili Powder Spices; 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; 1 Pinch of cayenne pepper; 1 teaspoon dried oregano; 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; 1 (15 ounces) can of unsweetened corn; 1 (28 ounces) can of diced tomatoes; 1 (15 ounces) can of red kidney beans; 1 1/2 cup water; 1 tablespoon maple syrup; 1 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

Servings: persons

1 RawSpiceBar's Chili Powder Spices
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
1 Pinch of cayenne pepper
1 teaspoon dried oregano
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
1 (15 ounces) can of unsweetened corn
1 (28 ounces) can of diced tomatoes
1 (15 ounces) can of red kidney beans
1 1/2 cup water
1 tablespoon maple syrup
1 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

1
1. 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. 2. 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. 3. Meanwhile, in a small bowl, mix together cocoa powder, cinnamon, chipotle powder, black pepper, cloves, cayenne, and oregano. 4. 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. 5. 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. 6. Stir in the maple syrup, lime juice, and chopped cilantro. Taste for seasoning and add if necessary. 7. 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.

267

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 26 ingredients. The key ingredients include: 1 RawSpiceBar's Chili Powder Spices, 2 tablespoons of olive oil, 1 tablespoon ground cumin, 1 tablespoon ground coriander, and more.

Yes, Spicy Vegan Chocolate Chili 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.

Spicy Vegan Chocolate Chili

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