I already have the recipe of vegan bean chili on my blog which I think is perfect. But I wanted to create something different just for fun. If you tried my Chocolate Black Bean Soup you know that combination of black beans and chocolate is so delicious!
Also this chocolate black bean chili is packed with nutrients, full of protein and keeps you satisfied for a long long time!
First cook the beans if using dried.
Heat oil in a large shallow pan over medium heat. Sauté onion until soft and translucent. Add garlic and diced celery and cook for few minutes. Then add diced tomatoes, tomato paste, soy sauce and spices. Cook for few more minutes.
Finally add quinoa, sweet corn and vegetable stock. Bring to boil, then reduce the heat and let it simmer covered for 10 minutes.
In 10 minutes add black beans and cook for 5-7 minutes until quinoa is done and all the flavors combined.
Measure about 1 cup of chili and purée it with immersion blender. Return it to the pan and stir well. Taste for seasoning and add more salt or pepper if needed.
The last but not least add few pieces of dark chocolate, stir to dissolve and switch off the heat.
Serve with toppings of your choice.
PrintVegan Chocolate Black Bean Chili
Nutrient and protein packed vegan chocolate black bean chili.
- Prep Time: 10 min
- Cook Time: 55 min
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main course
- Cuisine: Mexican
Ingredients
Scale
- 1 C dried black beans
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 3 medium tomatoes, peeled and diced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1/4 C quinoa
- 1/2 C sweet corn
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 C vegetable stock
- 2 pieces dark chocolate
- oil for cooking
For topping:
- lime wedges
- diced purple onion
- sliced avocado
- vegan cheese
- vegan sour cream
- tortilla chips
- sliced jalapeño
- fresh cilantro
Instructions
- First cook the beans if using dried.
- Heat oil in a large shallow pan over medium heat. Sauté onion until soft and translucent. Add garlic and diced celery and cook for few minutes. Then add diced tomatoes, tomato paste, soy sauce and spices. Cook for few more minutes.
- Finally add quinoa, sweet corn and vegetable stock. Bring to boil, then reduce the heat and let it simmer covered for 10 minutes.
- In 10 minutes add black beans and cook for 5-7 minutes until quinoa is done and all the flavors combined.
- Measure about 1 cup of chili and purée it with immersion blender. Return it to the pan and stir well. Taste for seasoning and add more salt or pepper if needed.
- The last but not least add few pieces of dark chocolate, stir to dissolve and switch off the heat.
- Serve with toppings of your choice.
Nutrition
- Calories: 303
- Sugar: 7.6g
- Sodium: 297mg
- Fat: 5.3g
- Saturated Fat: 1.3g
- Carbohydrates: 51.9g
- Fiber: 11.9g
- Protein: 15g
- Cholesterol: 0mg
