Vegan Cocoa Black Bean Chili with Rosted Potatoes is hearty, filling, oil-free and loaded with black beans, red bell pepper, spices and cocoa powder for a rich depth of flavor!
Today I am combining 2 of my favorite things….cocoa and chili. I’m sure most of you have seen chili with chocolate in it before, I know I have. I have always wanted to make my own version and I finally got around to it. This is super easy and of course, just 8 ingredients. When I’m not stuffing my face with this 30 Minute Mexican Chili, this is a wonderful variation of chili.
I chose to go with black beans in the chili instead of traditional red beans, because I figured the black beans would enhance the cocoa and vice versa. Kind of like the whole black bean brownie craze, but in chili form.
Since sweetness compliments bitter flavors, corn is added to compliment the cocoa. This chili is incredibly easy, just basic ingredients and the whole meal comes together in less than 1 hour.
To take this chili to the next level and set it apart from traditional chili recipes, I added roasted potatoes on top. This chili has it all. It is healthy, hearty, nearly fat-free and lots of good protein. You know, because people never think there is protein in plant-based foods, which is crazy. There is nearly 19 g protein in a serving of this chili!
Oh yeah baby. You may have noticed I like to do that a lot in my soup recipes. There is just something about having something roasted and crispy on top of smooth soups/chilis that make them irresistible. Also, you know by now that potatoes are my favorite food.
If you’re wondering if you can taste the cocoa, no you can’t. It makes the chili more flavorful and have a richer flavor, but you can’t technically taste the cocoa. My hubby had no clue it was in there, he just LOVED the chili.
Then, of course, you have to add chopped avocado and red pepper flakes, am I right?
Drop me a line below after you make this Cocoa Black Bean Chili, I truly love hearing the feedback!
More Vegan Chili recipes you gotta try:
- Vegan Pumpkin Red Lentil Chili
- 30 Minute Mexican Chili
- Vegan Pumpkin Chipotle Chili
- Vegan Low-Fat Chili Cheese Fries
Cocoa Black Bean Chili with Roasted Potatoes
Ingredients
- 8 small red potatoes (560 )g chopped into 1/2 inch chunks
- 1 1/2 cups (200g) finely chopped white onion
- 1 large red bell pepper, chopped (or 2 small)
- 3 cups low-sodium broth or water
- 1 1/2 teaspoons salt (this will vary depending on broth used)
- 1 cup (240g) tomato puree/sauce
- 1 1/2 tablespoons standard American chili powder (use 2 for more spicy) I use my homemade blend
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon smoked paprika or 2 teaspoons liquid smoke (optional for a smoky kick)
- three 15 oz cans salt-free black beans, drained & rinsed
- 1 cup (135g) sweet corn
- I use this scale.
- Optional garnish chopped avocado, red pepper flakes, tomatoes
Instructions
- Preheat an oven to 415°F and line a sheet pan with parchment paper.
- Spread the potatoes on the pan evenly. Season generously with salt and pepper. Bake for 15-20 minutes OR until very golden brown. Make sure they are not bigger than 1/2 inch or they will take much longer to cook.
- While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil. Once boiling, turn to medium-high and cook for 8 minutes.
- Add the tomato sauce, chili powder, cocoa powder and smoked paprika (if using) and turn the heat down to medium-low and cook for another 5 minutes.
- Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes. Taste and add any salt/spices if necessary.
- Garnish with the roasted potatoes. If desired, add fresh avocado and red pepper flakes.
I love this chili! Comes together so quickly, yet tastes like it cooked all day! The potato ‘croutons’ on top are the perfect addition!
Unfortunately I can’t eat potatoes. Would parsnips work as a substitute? Or maybe carrots? Thank you. It looks delicious.
I’ve actually never eaten parsnips, but if they are similar in texture to potatoes, I guess so! I don’t know their baking time though, so I’d maybe google the proper way to cook them since the time may vary from the potatoes.
Really wonderful! The potatoes needed much longer to get a bit crispy (though that might be an oven issue). I first cooked a whole lot of black beans in the instant pot instead of using canned beans. Great flavors! I made a chili powder by combining New Mexico, ancho, and chipotle powders, added the optional smoked paprika, and it was the ideal level of heat (and also added a couple dried cascabel peppers at the end). Funny story: my partner kept saying things like “We can have it with corn chips.” I replied, “It has potatoes.” Then he said, “I can make corn muffins.” Again, “we have potatoes,” I said. The potatoes and avocado were a fantastic addition!
This will be a definite repeat recipe. Maybe add more corn next time.
I’m so happy to hear y’all enjoyed it, thank you so much Tanya! Depending on the size of your potatoes (cut size) that can factor the cooking time too, or of course as you mentioned, ovens can greatly vary.
Making this for the umpteenth time and realized I never rated it. 5+++ stars for this family favorite! SO GOOD! SO SATISFYING! I use black and kidney beans, and small red, yellow and orange peppers. This stuff gets even better the next day. LOVE IT!
You’re the sweetest, thank you so much Colleen!!
Brandi, please remember the nutritional info! I not only went vegan, I am also counting calories. That would help so much. BTW – your delicious recipes are one of the reasons, I have been able to successfully stay on track.
This chili is absolutely awesome! The roasted potatoes on top are awesome and because it is nearly fat free, did not feel too heavy, even though I act a hearty portion of it. Even better reheated! I’ve been vegetarian for years, but just went vegan last year, and Brandi makes it EASY.
Thank you so much Patricia for such an awesome review, I’m so so happy you loved it!!
I made this to take to a potluck at work today. Wish I had a picture to post, but there was NOTHING left….not one bean, piece of pepper, or piece of corn! This from a decidedly carnivorous group of coworkers!
Now, THAT is some amazing feedback, thank you so much for sharing Sara!
I am making this tonight for dinner but I am going to be making it all in my slow cooker except for the potatoes. Will post more once I make it and eat it.
Great! Never tried it in a slow cooker since this cooks in only about 15 minutes, so I hope it works out well and doesn’t end up too watery!
This is a fabulous recipe. The roasted potatoes really set this recipe apart from other chili recipes and it is such an great compliment to the dish. It added a unique, satisfying and comforting touch to the dish. I used the optional smoked paprika and I loved the slightly smokiness in the dish. Wow I can’t say enough about this recipe. Thank you very much for creating it 😀 Quick question do you think the chili would freeze well? I would make the roasted potatoes fresh each time so I wouldn’t freeze those but I was thinking of making a big batch of it and freezing it for later. Thanks again for such a fantastic recipe. Yummy
Thank you so much Christina for such an amazing review! Really appreciate it. I have never tried freezing it, so I’m not sure, but I think so?? My Mexican Chili freezes well, so I don’t see why this wouldn’t. To be honest, whenever I make my soups or chilis, I just eat on them for a couple of days until they are gone, so I never even freeze anything, lol! It’s definitely a great idea to make a huge batch to save later. I’ve never been much of a freezer since I can’t keep my paws off of eating everything immediately, lol.