What kind of chocolate should I use for this chili?

Use dark chocolate, chopped, as specified in the ingredients, to add depth without making the chili sweet.

Do I really need to soak the beans overnight?

Yes, soaking the black and kidney beans overnight is crucial for proper cooking and texture in this recipe.

How is the corn topping prepared for this chili?

The corn is seared in coconut oil with red onion until almost brown, then kale is added and cooked briefly, seasoned with smoked sea salt.

What spices give this chocolate chili its unique flavor?

This chili uses ground cumin, smoked paprika, cayenne pepper, ground coriander, and chili flakes, alongside smoked sea salt and black pepper.

Can I store leftover Chocolate Chili?

Yes, store the chili in an airtight container in the refrigerator for 3-4 days. The seared corn topping is best enjoyed fresh but can be stored separately.

6 years ago

Chocolate Chili
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A rich, dark vegan chocolate chili served in a rustic bowl, generously topped with golden seared corn and vibrant green kale.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Chocolate Chili

Dairy Free

Vegan

This great chili has to be one of the best dishes to serve to friends for a casual get-together. Vegan Chocolate Chili is going to be your new go-to!

Ingredients You Need for Chocolate Chili [Vegan]

For the Chili:

3 cups diced tomatoes 1
1 cup black beans soaked overnight
1 cup kidney beans soaked overnight
2 yellow onions roughly chopped
5 cloves garlic minced
2 tablespoons dark chocolate chopped
2 1/2 teaspoons ground cumin
2 teaspoons smoked paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground coriander
1 teaspoon chili flakes smoked sea salt and cracked black pepper to taste

For the Corn:

1 cup corn frozen or canned, preferably organic
1/4 cup of finely chopped kale
2 tablespoons red onion chopped
2 teaspoons coconut oil
smoked sea salt and cracked black pepper to taste

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Chocolate Chili [Vegan]

Bring a pot of water to a boil. Once the water is boiled, add the soaked beans. Reduce to the heat and simmer until the beans are cooked, around 45 minutes.
While the beans are cooking, chop the onions and kale, and dice the garlic.
Once the beans are done, strain them and set aside.
In a pot, sauté the onion and garlic until translucent on medium heat.
Add the tomatoes and beans, simmer for 5 minutes.
While the tomatoes are simmering, start preparing the corn. In a small pan, melt two teaspoons of coconut oil on medium heat. Add the red onion and cook until translucent and almost brown.
Add the spices to the chili and simmer for another 5-10 minutes.
Add the corn and cook on high heat, stirring occasionally, until the corn is seared on both sides. Lower the heat and add the kale, and cook for another few minutes. Season with smoked sea salt and remove from the heat.
Remove the chili from the heat.
Serve in bowls and top with the seared corn.