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Black bean chili with tomatoes and zucchini.
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5 from 1 vote

Vegan Black Bean Chili with Cocoa (Cacao) Powder

Vegan black bean chili with cocoa (cacao) powder is an easy, 45-minute, one-pot recipe with wholesome ingredients and no added oil.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican
Diet: Vegan
Servings: 6 servings
Calories: 203kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 203kcal | Carbohydrates: 41g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 513mg | Potassium: 953mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1950IU | Vitamin C: 46mg | Calcium: 117mg | Iron: 5mg