Meatless Mondays Recipe: Black Bean & Chocolate Chili

By Jane | December 5, 2011

Big Bowl of Chili

When I make chili, it’s different every time. You can make this recipe as is if you want, but I encourage you to get a little adventurous. Experiment and adjust it according to what you have in the fridge and the cupboard. That’s how I discovered that it’s hella good with maple syrup.

Here’s to another tasty meatless Monday.

The Recipe
This recipe is certified non-vegan friendly.

Ingredients
1 med onion, chopped
2 clove garlic, minced
2 tbsp olive oil

1 tbsp dried oregano
1/2 tbsp cumin
1/2 tbsp coriander powder
chili powder to taste (this all depends on how hot your powder is and how hot you like things)
some kind of chipotle or hot pepper (some things I use: chopped canned chipotle peppers, chipotle Tabasco, Cholula)

1 red pepper, roughly chopped
10-15 medium brown mushrooms, roughly chopped
1 courgette/zucchini, sliced
1 pasilla chile, roasted, sliced (optional)

1 small can black beans, rinsed
1 small can garbanzo beans, rinsed
1 large can of canned tomatoes (whole, chopped, whatever)
1 cup water or veggie broth

2 tablespoons of unsweetened cocoa powder (use more for a richer broth)
2 tablespoons maple syrup (could use agave or raw sugar instead)
salt

Optional Toppings
vegan sour cream
fresh coriander/cilantro

Do It
Heat oil in a large pot and add onion. Turn down to medium and saute onion until transparent.
Add garlic and saute for another minute or so.
Add oregano, cumin, coriander powder, chili powder, and chipotle. Stir well and continue to saute for a bout 2 minutes.

Turn up the heat to medium-high and add red pepper. Saute until a little soft.
Add mushrooms and courgette. Saute until a little soft.
Stir in the sliced roasted pepper and both types of beans.

Add the tomatoes (with the juice) and the water or veggie broth.
Bring to the boil and then turn down the heat to medium-low. Simmer for 10 mins (lid off).
If you used whole tomatoes, use a spoon or small knife to chop them up in the pot.

Taste. You can add more chili if it’s too weak.
Stir in the cocoa and maple syrup. This will make it a little less spicy, so adjust accordingly. Simmer for 2 minutes more.
Stir in salt (if needed) and turn off heat.

Serve over brown rice and top with a dollop of vegan sour cream and fresh coriander.
Makes 6 generous servings.

Nutritional Info
In 1 big bowl with ½ cup brown rice (about 1/6 of this recipe):
Calories 285
Protein 13g
Fiber 9g
Sat Fat less than 1g

In 1 big bowl with ground beef (if you added 2 lbs of ground beef to recipe and removed chick peas. PS. Don’t add beef!):
Calories 476
Protein 33g
Fiber 4g
Sat Fat 7g

Did you make this chili? What did you change to make it better? Did you feed it to any meatans? What did they think? I’d love to hear about it in the comments below.


Got a few more minutes? You might like these:


6 comments

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  3. Comment by Kelly

    Kelly Reply December 8, 2011 at 11:21 am

    Ohh you had me at chocolate, this sounds amazing! Love your blog, so glad to be a new follower! xoxo

    • Comment by JaneM

      JaneM December 8, 2011 at 12:40 pm

      Glad to have you!

      If you’re a super chocolate fan (OK, who isn’t?) you can add a lot more to make the broth really chocolatey and rich. Mmmm, so good.

    • Comment by Tobi

      Tobi January 17, 2012 at 7:58 am

      This is amazing! I added diced sweet potato to the onions during the saute and also used fresh diced green chiles and some extra cayenne. Beyond my penchant for not measuring spices (and always using more than called for), I actually followed your recipe! I can’t wait to serve it to my husband, topped with cilantro and diced avocado. This is my first time on your site and I’m really happy to find you! Thanks!

  4. Comment by Eftychia

    Eftychia Reply December 6, 2011 at 10:28 am

    Delicious recipe! Thanks for sharing.

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