Black Bean and Chocolate Chili
Dive into the bold and unexpected flavors of Black Bean and Chocolate Chili, a hearty, plant-based twist on classic comfort food that’s perfect for cozy nights and culinary adventures. This intriguing recipe combines the earthy richness of black beans with the deep, velvety allure of dark chocolate, creating a perfectly balanced dish that’s smoky, spicy, and subtly sweet. A medley of spices—cumin, chili powder, smoked paprika, and a dash of cayenne pepper—adds layers of warmth and complexity, while crushed tomatoes and vegetable broth provide a robust base. Finished with fresh cilantro and optional creamy avocado slices, this dish is both nourishing and indulgent. Ready in under an hour, it’s a must-try for lovers of unique vegan chili recipes, chocolate-infused dishes, and bold flavor combinations.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 28 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 30 ounces canned black beans, drained and rinsed
- 2 ounces dark chocolate (at least 70% cocoa), chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 medium avocado, sliced (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for about 1 minute until the spices are fragrant.
Pour in the canned crushed tomatoes and vegetable broth. Stir well to combine.
Add the black beans to the pot and bring the mixture to a gentle boil.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Stir in the chopped dark chocolate until it melts completely, giving the chili a rich and velvety texture.
Season the chili with salt and black pepper to taste.
Remove the pot from heat and let the chili rest for a few minutes before serving.
Ladle the chili into bowls and garnish with chopped cilantro. Add avocado slices if desired.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6210 mg | 270% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 83.0 g | 296% | |
| Total Sugars | 60.9 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 6609 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
