Chocolate and Chipotle Black Bean Chilli
Spice up your dinner table with this bold and flavorful Chocolate and Chipotle Black Bean Chili! Infused with smoky chipotle chilies, rich cocoa powder, and a touch of dark chocolate, this vegan chili offers a tantalizing blend of heat and depth that will keep you coming back for more. Perfectly balanced with fragrant spices like cumin and coriander and loaded with hearty black beans, it’s a satisfying one-pot wonder that’s ready in under an hour. Garnish with fresh cilantro and a squeeze of lime for a vibrant finish, and serve it as a cozy main on chilly nights or a creative twist for your next gathering. This recipe is not only plant-based but also a powerhouse of smoky, chocolatey, and savory goodness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 2 chilies Chipotle chilies in adobo sauce, finely chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 tablespoons Cocoa powder (unsweetened)
- 2 15-ounce cans Canned black beans, drained and rinsed
- 1 15-ounce can Canned diced tomatoes
- 2 cups Vegetable stock
- 1 ounce Dark chocolate (70% cocoa or more), chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened and slightly translucent.
Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
Add the chipotle chilies, ground cumin, ground coriander, and paprika. Stir well to coat the vegetables in the spices.
Sprinkle in the cocoa powder and stir to evenly distribute it. Cook for 1 minute to toast the spices and release their aromas.
Add the canned black beans, diced tomatoes (with their juices), and vegetable stock to the pot. Stir everything to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring occasionally.
Uncover the pot and stir in the chopped dark chocolate until melted and fully incorporated. Taste and adjust seasoning with salt and black pepper if needed.
Simmer uncovered for another 5 minutes to thicken the chili slightly.
Remove from heat and let the chili rest for a few minutes before serving.
Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 84.0 g | 300% | |
| Total Sugars | 43.8 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4950 mg | 105% | |
*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.
