There’s nothing like a homemade bowl of hearty vegan Chili, if you ask me!
One of my favorite meals in rice topped with a generous amount of chili, avocado, red onion, cilantro and chili peppers. It’s so tasty, comforting and makes great fuel!
I would happily eat this chili on it’s own too, though. It’s everything you want in chili: hearty, meaty (without the meat), spicy, but not too spicy, and oh so satisfying!
This chili recipe is also extra special because it has a secret ingredient: CHOCOLATE! Well, raw cacao, that is. Sounds crazy, I know. But the smoky chili peppers and earthy unsweetened chocolate add an unexpected depth and richness to this hearty chili.
It also adds a bunch of antioxidants, iron, calcium and magnesium! With all of that plus the protein from the chili and the healthy fats from the avocado, this comfort food isn’t just comforting to your taste buds, but your health, too!
Try it out and let me know what you think! Drop a comment below, rate the recipe and be sure to find me on Facebook and Instagram!
Enjoy everyone!
**Please note: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.**
Chocolate Chili (V/GF)
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 8 oz package portobellos chopped
- 1-2 chili peppers stemmed, seeded, and minced
- 3 garlic cloves peeled and minced
- 2 tbsp fresh sage finely chopped
- 1 cup cherry tomatoes chopped
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 2 cups tomato paste
- 1 cup low-sodium vegetable broth
- 2 tbsp chili powder
- 2 tbsp raw cacao powder *see notes
- 1 tbsp coconut sugar
- 1 tbsp ground cumin
- 1 1/2 tsp salt, or to taste (I used applewood smoked salt. Not necessary, but if you have some kind of smoked salt, I definitely recommend it!)
- 1 tsp freshly ground black pepper
- 1 tsp red pepper flakes
Instructions
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Add the oil to a large pot over medium-high heat. Once the oil it hot, add the diced onion, chopped mushrooms, minced peppers, garlic and sage. Let cook while stirring occasionally until veggies become somewhat tender, about 5 minutes.
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Add the remaining ingredients and stir to combined.
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Let cook while stirring often until all of the veggies are completely tender, about 20-30 minutes.
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Serve warm with your choice of rice, avocado, red onion, optional peppers and cilantro!
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Store leftovers covered in the refrigerator for at least a week.
Recipe Notes
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Want more comfort food recipes? Check out my Kimchi Fried Rice, Baked Butternut Squash Mac n’ Cheeze and my Chili Jalapeno Cornbread Casserole!
