Spicy Vegetarian Chocolate Chili Crock Pot If Desired
Bring bold flavor and a touch of indulgence to your table with this Spicy Vegetarian Chocolate Chili, a rich and hearty dish crafted for the slow cooker or stovetop. Featuring an irresistible blend of smoky spices, fresh veggies, and protein-packed beans, this soulful recipe takes an adventurous turn with the addition of unsweetened cocoa powder and dark chocolate, creating a deep, luxurious flavor profile. Perfect for meal prepping or cozy gatherings, this vegan-friendly chili is easy to customize, offering optional heat with chipotle chili powder and abundant topping possibilities like sour cream, shredded cheese, or fresh cilantro. Ready in just 20 minutes of prep, this crowd-pleasing chili will simmer to perfection in your Crock-Pot, filling your kitchen with mouthwatering aromas. Whether you're spicing up a weeknight dinner or impressing at a casual party, this vegetarian chili recipe will hit all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium bell pepper, diced (any color)
- 2 medium carrots, diced
- 1 small jalapeño, minced (seeds removed for less heat)
- 4 cloves garlic, minced
- 28 ounces canned diced tomatoes (with juices)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 6 ounces canned tomato paste
- 2 cups vegetable broth
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cinnamon
- 0.5 teaspoon chipotle chili powder (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 ounce dark chocolate (70% or higher), finely chopped
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- as needed sour cream or plain Greek yogurt (optional, for topping)
- as needed shredded cheese (optional, for topping)
Instructions
Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, carrots, and jalapeño. Sauté for 5-7 minutes, until softened.
Step 2: Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant.
Step 3: Transfer the sautéed vegetables to a Crock-Pot (or leave in the pot if continuing on the stovetop).
Step 4: Add the diced tomatoes, black beans, kidney beans, tomato paste, and vegetable broth.
Step 5: Stir in the cocoa powder, cumin, chili powder, smoked paprika, oregano, cinnamon, chipotle chili powder (if using), salt, and black pepper.
Step 6: Cover and cook on high for 4 hours or low for 6-8 hours in the Crock-Pot. Alternatively, simmer on the stovetop over low heat for 45-60 minutes, stirring occasionally.
Step 7: In the last 10 minutes of cooking, stir in the chopped dark chocolate until melted and fully incorporated.
Step 8: Taste and adjust seasonings as needed. Serve hot, topped with optional garnishes like cilantro, sour cream, or shredded cheese.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 93.9 g | 335% | |
| Total Sugars | 81.6 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 996 mg | 77% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 7362 mg | 157% | |
*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.
