Vegan Chocolate Chili (2024)

Why Should You Try This Recipe?

Similar to my reader’s favorite recipes, vegan chili and quinoa chili, this chili recipe is packed with wholesome ingredients that are also filling. Based on my chocolate turkey chili, this recipe is a keeper. Here are a few reasons why:

• One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.
• Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.
• No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.

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Ingredients

To make this spicy vegan chocolate chili recipe you will need olive oil, onion, jalapenos (or bell peppers), chili powder, cumin, coriander, Hodo’s Adobo Mexican crumbles, garlic, unsweetened cocoa powder, unsweetened chocolate, sweet potatoes, black beans, diced tomatoes, vegetable broth, maple syrup, kosher salt, and black pepper.

In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.

How To Make It?

The process of making this chocolate chili has 4 folds:

1. Saute vegetables and spices: Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
2. Add in the Hodo’s Mexican crumbles and saute, breaking it into smaller chunks, for 3-4 minutes.
3. Place the remaining ingredients into the pot including the vegetable broth. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
4. Cook the crumbles: If using, five minutes before you are ready to serve, prepare the Hodo Adobo Mexican Crumbles. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
5. Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.

Expert Notes:

• Take your time to bloom the spices: While it may sound like an extra step, taking the time to saute the oil-soluble spices like ground cumin and coriander will help you build flavors, especially in a chili recipe like this one.
• Optional: Using the Hodo’s Mexican crumbles as a topping is optional but I love that it offers a nice spicy kick as a topping.

How To Store, Freeze & Thaw?

As is the case with other chili recipes, this chili tastes better the next day and freezes well. Here is how I store and freeze it:

• Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.
• Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.
• Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.

With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.

Other Chili Recipes You Might Like

• White Chicken Chili Healthy Version
• Elote Soup
• Rotisserie Chicken Chili
• Instant Pot White Bean Chili
• Three Bean Turkey Chili

Vegan Chocolate Chili Recipe

Yields: 6 Servings

A vegan chocolate chili recipe that comes together in one bowl in under an hour from start to finish. It is the perfect balance of spicy, sweet and savory with a hint of mole-like chocolate flavor.

Nutrition

Calories: 359kcal | Carbohydrates: 64g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 458mg | Potassium: 1206mg | Fiber: 14g | Sugar: 15g | Vitamin A: 12425IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 6mg