Veggie Chocolate Chili
Indulge in the bold, savory-sweet flavors of Veggie Chocolate Chili, a plant-based twist on a classic comfort dish. This hearty vegetarian chili combines a rainbow of fresh vegetables—like bell peppers, zucchini, and carrots—with protein-packed black and kidney beans for a filling, nutritious meal. The unexpected addition of unsweetened cocoa powder and a pinch of cinnamon adds a rich, velvety depth that perfectly complements the smoky paprika and warm spices. Ready in just under an hour, this one-pot wonder is easy to prepare and customizable with toppings like creamy avocado, shredded vegan cheese, or fresh cilantro. Perfect for family dinners, meal prep, or a cozy night in, this healthy chocolate chili delivers a unique flavor experience that will leave everyone coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 1 large carrot, diced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 1 cup corn kernels (fresh, frozen, or canned-drained)
- 0.25 cup chopped fresh cilantro (optional garnish)
- 0.5 cup shredded vegan cheese (optional topping)
- 1 whole sliced avocado (optional topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell peppers, and carrot. Sauté for 5-7 minutes until softened.
Add the zucchini and minced garlic. Cook for another 2-3 minutes, stirring frequently.
Stir in the canned diced tomatoes, black beans, kidney beans, vegetable broth, and tomato paste.
Sprinkle in the cocoa powder, chili powder, cumin, smoked paprika, salt, black pepper, and cinnamon. Mix well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking.
Add the corn kernels during the last 5 minutes of cooking and stir to incorporate.
Taste and adjust seasoning as needed. If the chili is too thick, add more vegetable broth to reach desired consistency.
Serve hot, garnished with chopped cilantro, vegan cheese, or sliced avocado as desired.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 6865 mg | 298% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 99.7 g | 356% | |
| Total Sugars | 65.3 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 7797 mg | 166% | |
*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.
