Vegan Chocolate Chili Recipe

Ingredients

• 15 ml (1 tablespoon)vegetable oil
• 1 large (about 240 ml chopped, or 1 cup)onion, chopped
• 2jalapeños, deseeded and chopped (or 1 medium bell pepper)
• 30 ml (2 tablespoons)chilli powder
• 15 ml (1 tablespoon)ground cumin
• 15 ml (1 tablespoon)ground coriander
• 1 packageHodo Adobo Mexican Crumbles
• 2 clovesgarlic, minced
• 30 ml (2 tablespoons)unsweetened cocoa powder
• 57 g (2 oz)unsweetened chocolate, roughly chopped
• 1 large or 2 mediumsweet potatoes, peeled and cut into 2.5 cm (1-inch) cubes
• 2 cans, 425 g (15 oz) eachblack beans, drained and rinsed
• 1 can, 794 g (28 oz)diced tomatoes, with their juices
• 480 ml (2 cups)vegetable broth
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)black pepper
• 8 g (1/2 cup), optional, plus extra for garnishfresh coriander, roughly chopped
• 15 ml (1 tablespoon)vegetable oil
• 1 packageHodo Adobo Mexican Crumbles
• 30 g (1/4 cup), optionalpumpkin seeds
• 1 ripeavocado, cut into cubes
• 1lime, cut into wedges
• To taste, optionalmaple syrup

Instructions

1. 1

   Soften the vegetables

   Heat 15 ml (1 tablespoon) of oil in a Dutch oven over medium heat. Add the onion, jalapeños, chilli powder, cumin and ground coriander. Cook, stirring now and then, for 5–6 minutes, until the onion is translucent.

2. 2

   Brown the crumbles

   Add one package of Hodo Adobo Mexican Crumbles and sauté for 3–4 minutes.

3. 3

   Simmer the chilli

   Add the garlic, cocoa powder, chopped chocolate, sweet potatoes, black beans, tomatoes with their juices, vegetable broth, salt and pepper. Stir and cover, bring to the boil, then reduce the heat to medium-low and simmer for 20–25 minutes, until the sweet potatoes are fully cooked.

4. 4

   Prepare the topping

   If using crumbles as a topping, cook them separately 5 minutes before serving. Heat 15 ml (1 tablespoon) of oil in a large frying pan over medium heat. Take the second package of crumbles out of its packaging and sauté for 3–4 minutes, breaking it up with a wooden spoon until fully crumbled and cooked.

5. 5

   Serve with toppings

   Ladle the chilli into bowls and top with the separately cooked crumbles, avocado, pumpkin seeds and chopped fresh coriander. Just before serving, drizzle with maple syrup and serve with lime wedges.

What is chocolate chilli?

Chilli is a hearty American-style stew built around beans, vegetables and warming spices. This vegan version adds cocoa and unsweetened chocolate for a deep, savoury note with a mole-like character.

The chocolate is a flavour accent rather than a sweetener, while sweet potato brings gentle sweetness and substance. The mix of spices, beans and fresh toppings gives each bowl a balance of warmth, richness and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 14g protein, 64g carbs, 9g fat.

The sweet potatoes and black beans provide most of the carbohydrates, while the crumbles contribute protein and the oil, chocolate, avocado and pumpkin seeds supply fat. Serve a bowl with extra fresh vegetables or a simple salad for a more balanced plate.

Build the flavour in the pot

Aromatics first: cooking the onion and peppers with the spices for 5–6 minutes softens them and gives the seasonings time to bloom in the oil. Stir occasionally so the spices do not catch on the bottom.

Chocolate pair: cocoa powder and chopped unsweetened chocolate add depth to the tomato broth. Stir them in with the liquid and vegetables so they melt and distribute through the chilli.

Choose your heat

Jalapeños: removing their seeds keeps their peppery flavour while making the heat easier to manage. For a milder bowl, use the suggested bell pepper instead.

Chilli powder: varieties differ in strength, so use the amount in the recipe as a starting point if yours is particularly hot. The avocado and lime at serving bring a cooling, fresh contrast.

Check the sweet potatoes

Cube size: cut the sweet potato into roughly 2.5 cm pieces so they cook at a similar rate. Keep the pieces reasonably even for a consistent texture.

Doneness: the chilli is ready when a fork slides easily into the sweet potato. If the pieces are still firm after 25 minutes, keep simmering and check again shortly.

Keep the texture balanced

Lid on: simmering covered helps the sweet potatoes cook through in the broth. Stir once or twice during cooking, taking care not to mash the beans or potatoes.

Topping crumbles: cooking the second package separately gives you a distinct, browned topping rather than mixing all of it into the stew. Add it at the end so it keeps some of its texture.

Finish each bowl

Fresh contrast: avocado adds creaminess, pumpkin seeds bring crunch, and coriander and lime brighten the rich chilli. Add the toppings just before eating for the best contrast in texture.

Maple syrup: a light drizzle is optional and rounds out the spicy, savoury flavours. Serve lime wedges alongside so everyone can adjust the acidity to taste.

Recipe notes & tips

• Chop the onion, peppers and sweet potato before heating the oil so the first cooking stage moves smoothly.
• Cut sweet potato pieces to a similar size to help them cook evenly.
• Stir the spices as the onion cooks to stop them sticking or scorching.
• Simmer gently once the pot comes to the boil to keep the beans and vegetables intact.
• Taste before serving and adjust with lime or the optional maple syrup.
• Keep the avocado and crunchy toppings separate until serving.

Variations

• Use bell pepper: swap the jalapeños for a medium bell pepper for a milder version.
• Make it spicier: leave some jalapeño seeds in if you prefer more heat.
• Skip the topping crumbles: serve the chilli with just avocado, pumpkin seeds and coriander.
• Add more crunch: use the optional pumpkin seeds as a topping.
• Adjust the sweetness: leave out the maple syrup or drizzle a little over each bowl.

Common mistakes to avoid

• Uneven sweet potato cubes: cut them to a similar size so they finish cooking together.
• Scorched spices: stir the onion and spices occasionally and keep the heat at medium.
• Firm sweet potato: simmer for a little longer and check again with a fork.
• Overcooked toppings: add the avocado, coriander and pumpkin seeds just before serving.
• Too much heat: use the bell pepper in place of the jalapeños for a gentler chilli.

How to store

Refrigerate leftover chilli in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of broth if it has thickened; store toppings separately and add them just before serving.

Frequently asked questions