How to Make Vegan Chocolate Chili

The yummy twist in this 5-bean chili is the chocolate, which gives it a rich, velvety texture and a decadent sweetness! Though the list of ingredients seems long, using pre-cooked, canned ingredients makes this recipe easier than you'd think. The added benefit is that it's naturally cholesterol-free!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 - 15 oz. can kidney beans, drained and rinsed
• 1 - 15 oz. can pinto beans, drained and rinsed
• 1 - 15 oz. can black beans, drained and rinsed
• 1 - 15.25 oz. can whole kernel corn, drained
• 1/3 c. dry red lentils
• 1/3 c. dry brown lentils
• 1 - 46 oz. can V8 juice
• 1 - 28 oz. can petite diced tomatoes, juice included
• 1 - 12 oz. can tomato paste
• 2/3 c. dairy-free chocolate chips, such as Tropical Source or the FMV brand from Fred Meyer
• 1 T. garlic powder
• 1 1/2 t. dried basil
• 1 t. dried oregano
• 1/4 c. nutritional yeast, such as Red Star miniflake
• 1/4 t. chili powder
• 1/4 t. ground black pepper
• 3 stalks celery, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 1 handful fresh cilantro, finely chopped
• Large stock pot and oven or crock pot

1. Put everything into a large stockpot, stir and bring to just boiling. (See tip below for using a crock pot.)
2. Reduce heat to low.
3. Simmer, uncovered, for one hour, stirring occasionally.

Tips & Warnings

• An easy alternative is to put all ingredients into a crock pot and let it simmer all day.
• If you like your chili spicier, cayenne pepper may be added to the spices.