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    You are in: Home / Recipes / Black Bean and Chocolate Chili Recipe
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    Black Bean and Chocolate Chili

    Black Bean and Chocolate Chili. Photo by Hyuna BubblePop

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kozmic Blues's Note:

    I know the title seems somewhat bizarre, but the slight "hint" of semi-sweet chocolate gives this vegetarian chili a real depth of flavor. It reminds me somewhat of a sweet, yet spicy mole sauce. This recipe was adapted from one I found in the "Moosewood Restaurant Celebrates" cookbook.

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    Units: US | Metric


    1. 1
      In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
    2. 2
      Add the celery and chile, cover and cook for another five minutes more.
    3. 3
      Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
    4. 4
      Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
    5. 5
      Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
    6. 6
      Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on December 03, 2006


      Best. Chili. Ever. My S.O. and I simply adore this recipe, it has definitely become a staple in our house! We add corn to it as well (about 1 cup), eliminate the celery, and when we are feeling really decadent we use Green and Black's Organic Dark Chocolate (70% Cacao). We also use only one can of black beans and experiment with different beans for the second can (so far we have used spicy pinto beans and chili beans, which are both wonderful). We also use diced tomatoes with chiles, which is easier than cutting up fresh jalapenos. Thanks so much for this one Kozmmic Blues!

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    • on October 27, 2009


      This was really good, but the suggested serving size is really small. Should be more like 400 cal/serving. Tasted good, but probably won't make again until I'm off my diet, especially because I'd like to add meat the next time go round. I just have to have meat in my chili!

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    • on February 25, 2009


      Have had this recipe on the To Do List since Jan/08 ! Tonight seemed right -- but while the veggies were simmering, discovered I had NO CUMIN !! Bless DH' heart -- he immediately hit the road to the grocer, so I had cumin before everything simmered. Added everything except the chile, but had a heavy hand on the chili powder. Added semi-sweet chocolate bits, about 1 TBSP of BLACK cocoa, and 2 tsp of instant espresso powder. Have enough for another meal. This was entirely different and a most tasty and FILLING meal. Thanks for posting.

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    Read All Reviews (47)


    Nutritional Facts for Black Bean and Chocolate Chili

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 194.1
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 299.9 mg
    Total Carbohydrate 27.4 g
    Dietary Fiber 9.8 g
    Sugars 3.6 g
    Protein 9.0 g

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