This vegan Spicy Cocoa Chili is packed with veggies and beans and the best part, cocoa! Where are the chocolate lovers at?! It’s got just the right amount of heat to warm you up on those cold winter days & nights. You really can’t go wrong when creating this recipe’s vegetable blend. We used onion, sweet potatoes, carrots and celery, but any veggies that you happen to have at home will do. The same thing goes with the beans, use whatever you have in your pantry.
Meat can even be added to this chili if desired but to tell you the truth, you really won’t miss it. The blend of veggies and beans cook down with the diced tomatoes and create a thick and hearty chili. If you decide to add meat, we recommend using lean ground turkey. We’ve made this chili so many times and in so many variations, the limits are endless. The key to this recipe is the blend of spices. We don’t waiver from that portion of the ingredients!
Let’s talk about the spices!
The chili powder, allspice, cumin and cayenne add heat without being overpowering and the cinnamon pairs beautifully with the cocoa. There is a nice balance between heat and sweet. Cocoa is a great ingredient to add to a heart-healthy diet. The flavanols in cocoa may help to reduce blood pressure by improving the levels of nitric oxide in the blood and has been found to lower “bad” LDL cholesterol.
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Don’t be in a rush with this recipe, the longer this chili cooks (low and slow) the more time the flavors have to build. It even tastes great the next day so make a big batch to have for lunches during the week.
More Soup Recipes
- TURKEY CHILI
- INSTANT COOKER CHICKEN TORTILLA SOUP
- CROCKPOT ITALIAN SPICED CHICKEN ORZO SOUP
- AVGOLEMONO – GREEK LEMON CHICKEN SOUP
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Spicy Cocoa Chili
Ingredients
- 1 small onion
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 cup low sodium organic vegetable broth
- 2 sweet potatoes peeled & diced
- 2 large carrots
- 2 celery stalks
- 1 15 oz can navy beans
- 1 15 oz can chickpeas
- 1 28 oz can diced tomatoes
- 1 cup of water
- ½ cup red wine (any type will do)
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp chili powder
- 1 tsp ground allspice
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp salt
- 1½ tbsp unsweetened cocoa powder
- Non-Vegan Options: shaved dark chocolate. Top with grated cheese like pepper jack for a kick
Instructions
- Start by dicing one small onion
- In a large stockpot heat 1 tbsp olive oil and add the onions.
- Mince 2 garlic cloves and add to the pot. Saute for a few minutes until the onions become translucent.
- Meanwhile, peel and chop the sweet potatoes and carrots along with the celery.
- Deglaze the pot with the vegetable broth and add the chopped vegetables. Cook for 5 to 10 minutes.
- Add all the remaining ingredients and spices to the pot, cover and bring to a boil.
- Reduce the heat to a simmer and cook for a least 45-60 minutes stirring occasionally so that the ingredients don’t stick to the bottom of the pot. The longer this dish simmers the more the flavors develop so letting it cook for longer than an hour is perfectly fine.
Notes
- This recipe can also be made in a crockpot.
- This chili tastes amazing on top of pasta. When choosing a pasta try to select a whole wheat or gluten-free plant-based version.
