Vegan Black Bean And Chocolate Chili Recipe

Name: Vegan Black Bean And Chocolate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 med onion, chopped; 1 clove garlic, minced; 2 tbsp olive oil; 1 tbsp dried oregano; 1/2 tbsp cumin; 1/2 tbsp coriander powder; some chili powder (I use less than a teaspoon but ours is very hot - you'll need up to 2 tbsp if you're using a mild one); some kind of chipotle (I use a teaspoon of canned chipotle peppers, but you could use chipotle Tabasco or Cholula or your favorite hot sauce instead); 1 red pepper, roughly chopped; 10-15 medium brown mushrooms, roughly chopped; 1 courgette/zucchini, sliced; 1 pasilla chile, roasted, sliced (optional); 1 8oz can black beans, rinsed; 1 8oz can garbanzo beans, rinsed; 1 16oz can of tomatoes (whole, chopped, whatever); 1 cup water; 1 tablespoon of unsweetened cocoa powder (can use more for a richer broth); 2 tablespoons maple syrup (could use agave or raw sugar instead); salt; Optional Toppings; vegan sour cream; fresh coriander/cilantro

Servings: persons

1 med onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tbsp dried oregano
1/2 tbsp cumin
1/2 tbsp coriander powder
some chili powder (I use less than a teaspoon but ours is very hot - you'll need up to 2 tbsp if you're using a mild one)
some kind of chipotle (I use a teaspoon of canned chipotle peppers, but you could use chipotle Tabasco or Cholula or your favorite hot sauce instead)
1 red pepper, roughly chopped
10-15 medium brown mushrooms, roughly chopped
1 courgette/zucchini, sliced
1 pasilla chile, roasted, sliced (optional)
1 8oz can black beans, rinsed
1 8oz can garbanzo beans, rinsed
1 16oz can of tomatoes (whole, chopped, whatever)
1 cup water
1 tablespoon of unsweetened cocoa powder (can use more for a richer broth)
2 tablespoons maple syrup (could use agave or raw sugar instead)
salt
Optional Toppings
vegan sour cream
fresh coriander/cilantro

1
1. Heat oil in a large pot and add onion. Turn down to medium and saute onion until transparent.
2
2. Add garlic and saute for another minute or so.
3
3. Add oregano, cumin, coriander powder, chili powder, and chipotle. Stir well and continue to saute for a few (about 3) minutes.
4
4. Turn up the heat to medium-high and add red pepper. Saute until a little soft.
5
5. Add mushrooms and courgette. Saute until a little soft.
6
6. Stir in the sliced roasted pepper and both types of beans. Saute for a couple of minutes more.
7
7. Add the tomatoes (with the juice) and the water.
8
8. Bring to the boil and then turn down the heat to medium-low. Simmer for 10 mins.
9
9. If you used whole tomatoes, use a spoon or small knife to chop them up in the pot.
10
10. Taste. You can add more chili if it's too weak.
11
11. Stir in the cocoa and maple syrup. This will make it a little less spicy, so adjust accordingly. Simmer for 2 minutes more.
12
12. Stir in salt (if needed) and turn off heat.
13
13. Serve over brown rice and top with a dollop of vegan sour cream and fresh coriander.
14
Makes 6 generous servings. You can freeze half if you don't feel like eating chili every day!

259

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 22 ingredients. The key ingredients include: 1 med onion, chopped, 1 clove garlic, minced, 2 tbsp olive oil, 1 tbsp dried oregano, and more.

Yes, Vegan Black Bean And 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.

Vegan Black Bean And Chocolate Chili

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