Chocolate Chili
By Robin Robertson
Deep, delicious flavor comes from the addition of dark chocolate to this addictive chili.
Ever hear someone say that they could eat chocolate at every meal? Put that position to the test with this absolutely delicious, decadent, decidedly savory chili. The incomparable richness of chocolate is complemented by the tartness of coffee for an effect that’s both satisfying and slightly unexpected. Of course, when cooking with chocolate, you’ll want to go for a bar that’s unsweetened and at least 70-percent cocoa. Aside from the antioxidant boost that dark chocolate gives, one of the other benefits of cooking with unsweetened chocolate is that, unlike with its sweet counterpart, you won’t be tempted to devour the entire bar before you have the chance to add it to your recipe. Just to be safe, you might want to keep a sweetened chocolate chip or two on hand while cooking, in case the idea of sweet chocolate gets to be too much to handle. If you’re serving this chili for guests, dollop the top with vegan sour cream, then sprinkle the pumpkin seeds on top, and, for a final flourish, add a pinch or two of grated chocolate.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, minced
- 3 garlic cloves, minced
- 3 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 canned chipotle chiles in adobo sauce, minced
- 1 ounce unsweetened chocolate, grated
- 4 cups cooked or 3 (15.5-ounce) cans beans, drained and rinsed
- 1/2 cup water
- 1/2 cup strong coffee
- 1/4 cup pumpkin seeds
- In a large pot over medium heat, heat olive oil. Add onion, carrots, and garlic. Cover and cook until softened, about 10 minutes.
- Stir in chili powder, paprika, cumin, oregano, sugar, salt, and pepper. Add tomatoes, chipotles, and chocolate, and stir until well blended.
- Add beans, water, and coffee, and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, until chili thickens and flavors have time to develop, about 45 minutes. Add a little more liquid if chili becomes too thick. Sprinkle with pumpkin seeds before serving.
Veg Pizza How-To
Transform your kitchen into vegan pizza paradise with VN’s guide to baking the perfect pie.
Read More »
Katcher’s Veg Café
Lifestyle expert Joshua Katcher takes on the foodie world with his new vegan dinner series.
Read More »
Vegan Japanese Pizza
These quick, tasty, customizable pancakes will have everyone you know turning not only Japanese, but vegan, too.
Read More »
Vegan Afternoon Tea
Enjoy a well-deserved break with tasty treats and the perfect tea, thanks to this fun English tradition.
Read More »
Sweet & Sara
Meet Sara Sohn, the mastermind behind what may be the Holy Grail of veganism: the marshmallow.
Read More »
- More Flashbacks
- »Fran Costigan
- »DIY Dim Sum
- »Veggie Conquest
- »London’s Saf Restaurant
- »Chipotle Seitan Tacos
- »Greens Restaurant Celebrates
- »Bake Sale How-To
- »Genesis Awards Menu
- »Thai-Spiced Stew
- »Vegan Gingerbread Cookies
- »England's Vegetarian Cookery School
- »Braised Turnip Galette
- »Brand-New BabyCakes
- »Masala Magic
- »Strawberry Sunrise
Posted: May 03 2009 05:53AM By Michaela
I made this chili for dinner last night and it's DELICIOUS! It was rich and smoky, with a wonderful amount of spiciness. Good job, VegNews!
Posted: May 19 2009 12:18PM By Hollan
This recipe was on my to-do list for over week. I finally made it last night and it was, without a doubt, the best chili I have ever made. My carnivore (but starting to see the light) brother said it was his favorite of all my vegan culinary feats! Thanks.
Posted: Aug 03 2009 12:26PM By jenny
yum yum yum
Posted: Jun 07 2010 23:59PM By martin wann
are you using the first class chili?we are distributing chili to America and Mexico. Hi, This is martin wann from Yanshan tonghe chilli co., ltd & Yanshan Foryes trading co., ltd. We are no.1 in Yunnan chili(chile de arbol) export in China. (also named as chilli,chilly, chili, chile.) We have business partners in LA, the US. Their contact information is as follows: Miss Lan Lan:206 898 9916. email:CTB Company lanlan@ctbcompany.com. Welcome you to visit our factory. We have passed HACCP, ISO, Kosher, and FDA certification. Recently, we are going to receive an inspection from FDA. Our new factory majors in chili products and is a very modern and advance one. Our customers are getting this kind of service: Once you placed order on us, you can be worry free, no matter on the aspects of quality or after-sales service. Please see attached one of our major product:dried whole chile de arbol and the analysis of its characteristics. P.S.:We also have favourable payment for our reliable customer. Martin wann Yanshan Foryes trading co., ltd & Yanshan tonghe chilli co., ltd 0086 876 3120156 0086 876 3120155 www.ynchilli.com
Posted: Jul 17 2010 12:14PM By Michaela
OK, I know I posted previously, but... If you haven't made this chili, MAKE IT ASAP. This is seriously the only chili I make anymore, and it gets rave reviews every time. (And I almost always make it for omnivores.) It HAS to simmer for 45 minutes; otherwise the flavors don't really develop. Top with cilantro, pepitos, and lime-spiked cashew cream (oh, and tortilla chips too!).
Posted: Aug 05 2010 13:49PM By Trish
This sounds weird... but i'll definately have to make it sometime lol.
Posted: Aug 20 2010 12:06PM By Matthew Smithson
How do I find the recipe for Peter Max's Salad in a glass. The drink he has everyday.
Posted: Aug 29 2010 18:56PM By Jaime
Any suggestions on what beans to use? Maybe cattle beans maybe? Thanks!
Report Inappropriate Comment