Vegan black bean chili with cocoa (cacao) powder is an easy recipe with a deep, flavorful combination of savory, spicy, and splash of chocolate for a 40-minute, one-pot dinner made with wholesome ingredients and no added oil.
Cocoa powder is one of the secrets that set this chili apart from other vegan chili recipes like zucchini chili, black beans with chipotle peppers, or Instant Pot chili with sweet potatoes. The other not-so-secret ingredient, simmered zucchini, creates a creamy and rich chili sauce.
Table of Contents
Why You'll Love This Recipe
- Easy weeknight recipe with pantry ingredients and a few veggies.
- Make a big batch! Leftovers taste amazing and are freezer-friendly.
- Easy meal prep, no-fuss cooking process.
Ingredients, Notes, and Substitutions
Zucchini. Chili is an ingenious way to use zucchini. When the mountains of zucchini (courgette) show up in the markets (or your garden), this is a super-tasty way to use it.
Tomatoes. Use diced or cherry tomatoes packed in juice. Tomatoes in green chiles are another delicious option.
Red pepper. This is a personal preference. Use green bell pepper or yellow.
Chili powder. I use my own homemade chili powder because it makes the best chili, in my humble opinion. You don't have to do this - grab your favorite from your spice rack or grocery store.
Smoked paprika. Some smoked paprika is extra spicy, so be mindful when you are adding other spicy ingredients.
Allspice. Substitutes include cloves, a pinch of Chinese 5-spice, anise, or fennel.
Cocoa powder. Either cocoa or cacao powder can be used in this recipe. Cacao powder can be slightly bitter. This recipe uses maple syrup, which reduces any bitterness. Always check the labels - cocoa powder contains additives and isn't always vegan.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- This recipe works well with various beans, including kidney or pinto beans. For white bean chili, use cannellini or white kidney beans.
- For a quick and inexpensive ground beef alternative, ½ a cup of bulgur is a great option. You may need a little more broth as the chili cooks.
Step-by-Step Instructions
Step 1: Heat a large pot or Dutch oven to medium-high heat. Add the onion, red pepper, and zucchini. Cook for 3-4 minutes, stirring often until the veggies soften.
Step 2: Stir in the garlic and spices. Mix well to coat the veggies with the spices.
Step 3: Add the tomatoes and vegetable broth. Use a wooden spoon to clear the bottom of the pot. Lower to medium heat, cover, and simmer for 15 minutes. Then, stir in the black beans.
Step 4: Mix all the ingredients, cover, and simmer for 10 minutes.
Denise's Pro Tip
The best way to thicken chili is to let it simmer for longer. Tomato paste is a good thickener to speed things up or just want a thicker chili.
Serving Suggestions
Serve piping hot black bean chili in big bowls with your favorite toppings, including vegan sour cream, lime wedges, avocado slices, or spicy guasacaca. Add crumbled tortilla chips or leftover cornbread. Chopped fresh cilantro, finely diced red onions, or sliced green onions also make a pretty and tasty bowl of chili.
For a heartier meal or serving the next day, serve chili over rice, mashed potatoes, French fries, or a side of cornbread.
Frequently Asked Questions
Store leftover chili in an airtight container in the refrigerator for 4-5 days or freeze for 3 months. Reheat on the stove or in the microwave.
Cocoa and cacao powders both come from the cacao bean. The main difference is that cacao is less processed. Cocoa uses high heat and, sometimes, contains additives to enhance the flavor and reduce bitterness. It is always best to read the labels to ensure that cocoa powder is vegan.
For stovetop cooking using dried black beans, start with 1 cup of soaked beans. Add the beans with the tomatoes, broth, and maple syrup. Simmer the beans for about 45 minutes until they are tender. Check the chili and stir it a few times during cooking. Add more broth if needed.
The Instant Pot won't save much time or mess if you are using canned beans. The pressure cooker is the way to go if you use dried beans. Sauté the veggies and add the garlic and spices. Turn the Instant Pot off. Then add the tomatoes, maple syrup, and broth. Stir the bottom of the pot to clear it. Add 1 cup of dried black beans. Cook on high pressure for 23 minutes with 15 minutes of natural pressure release.
More Black Bean Recipes
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👩🏻🍳 Recipe
Vegan Black Bean Chili with Cocoa (Cacao) Powder
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Ingredients
- 1 large onion - diced
- 1 medium zucchini (courgette) - diced
- 1 medium red bell pepper - diced
- 4 cloves garlic - minced
- 2 teaspoons chili powder - see notes
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 1 tablespoon oregano
- 2 teaspoons cocoa powder - or cacao powder
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 28 ounces tomatoes - 1 large can diced or cherry tomatoes
- 2 teaspoons maple syrup
- 2 cups vegetable broth
- 3 cups black beans - 2, 15-ounce cans, rinsed
Instructions
- Heat a medium soup pot or Dutch oven over medium-high heat. Add the diced onion, zucchini, and red pepper. Cook for 3-4 minutes until the veggies start to soften.
- Stir in the minced garlic and all the spices. Mix to coat the veggies and spices.
- Add the tomatoes, vegetable broth, and maple syrup. Use a wooden spoon to clear the bottom of the pot and break up any large tomatoes. Lower the heat so the ingredients are simmering. Cover and simmer for 15 minutes.
- Mix in the black beans and simmer the chili on low for 10 minutes or until you are ready to serve.
- Taste and add salt and/or black pepper to taste.
Notes
- Store leftover chili in an airtight container in the refrigerator for 4-5 days or freeze for 3 months. Reheat on the stove or in the microwave.
- Try my homemade chili powder for this recipe.
- Instead of canned, use 1 cup of soaked dry black beans. Add them to the tomatoes and broth. Cover and simmer for about 45 minutes until the beans are tender. Stir a few times and add more broth if needed. Or cook them in the Instant Pot for 23 minutes on High Pressure with 15 minutes of natural pressure release.
- For a quick and inexpensive ground beef alternative, ½ a cup of bulgur is a great option. You may need a little more broth as the chili cooks.
- Cacao powder is less processed than cocoa powder. Check the labels of cocoa powder to ensure it's vegan and doesn't contain flavor enhancements you don't want.
- Substitutes for allspice include ground cloves, a pinch of Chinese 5-spice, anise, or fennel.
Nutrition
Nutritional information is an estimation only.
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