Veggie Chocolate Chili

Indulge in the bold, savory-sweet flavors of Veggie Chocolate Chili, a plant-based twist on a classic comfort dish. This hearty vegetarian chili combines a rainbow of fresh vegetables—like bell peppers, zucchini, and carrots—with protein-packed black and kidney beans for a filling, nutritious meal. The unexpected addition of unsweetened cocoa powder and a pinch of cinnamon adds a rich, velvety depth that perfectly complements the smoky paprika and warm spices. Ready in just under an hour, this one-pot wonder is easy to prepare and customizable with toppings like creamy avocado, shredded vegan cheese, or fresh cilantro. Perfect for family dinners, meal prep, or a cozy night in, this healthy chocolate chili delivers a unique flavor experience that will leave everyone coming back for more.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium bell peppers, diced (any color)
• 1 large carrot, diced
• 1 medium zucchini, diced
• 3 garlic cloves, minced
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cinnamon
• 1 cup corn kernels (fresh, frozen, or canned-drained)
• 0.25 cup chopped fresh cilantro (optional garnish)
• 0.5 cup shredded vegan cheese (optional topping)
• 1 whole sliced avocado (optional topping)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, bell peppers, and carrot. Sauté for 5-7 minutes until softened.

Step 3

Add the zucchini and minced garlic. Cook for another 2-3 minutes, stirring frequently.

Step 4

Stir in the canned diced tomatoes, black beans, kidney beans, vegetable broth, and tomato paste.

Step 5

Sprinkle in the cocoa powder, chili powder, cumin, smoked paprika, salt, black pepper, and cinnamon. Mix well to combine.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking.

Step 7

Add the corn kernels during the last 5 minutes of cooking and stir to incorporate.

Step 8

Taste and adjust seasoning as needed. If the chili is too thick, add more vegetable broth to reach desired consistency.

Step 9

Serve hot, garnished with chopped cilantro, vegan cheese, or sliced avocado as desired.

Nutrition Facts

Serving size	(3244.7g)

Amount per serving	% Daily Value*
Calories	2401.9

Total Fat 103.5g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 6865.0mg	0%
Total Carbohydrate 305.4g	0%
Dietary Fiber 99.7g	0%
Total Sugars 65.3g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 1122.0mg	0%
Iron 32.6mg	0%
Potassium 7797.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 13.7%

Carbs: 48.9%