Here is the ultimate vegan chili recipe with a chocolaty twist (literally). It’s simple, requiring just a few basic ingredients, and comes together in less than 1 hour.
For this recipe, I have only added kidney beans, which are especially high in iron and vitamin B1, but you can also add red lentils, black beans or even quinoa. This chili has a thick stew-like texture and uses only tomatoes, ginger, peppers, green chili and celery among the vegetables. You can skip celery if you don’t have and add pumpkin or play around with vegetables you have in your kitchen. However, tomatoes is a mandatory as its the base of the recipe.
This recipe is really simple to make, needs no super chef skills. While it does take some time to cook, if you really want all the flavors to come together. I cooked it for about an hour, but if you are short of time, cut down on cooking time. Also, I like to use all fresh ingredients and I don’t use any packaged food, so right from the tomatoes to the beans, everything was freshly prepared at home. no canned beans or tomatoes. However, you can swap as per your convenience. A lot of people like to add tomato paste to this recipe, and if you have some in your kitchen, feel free to add about a tablespoon. I haven’t added to this one though.
Oh yes, I wasn’t kidding earlier when I mentioned “chocolate”. I added 92% dark chocolate to this recipe to give it a nice color and flavor. The dark chocolate adds intensity and an interesting flavor, and no it doesn’t taste anything like chocolate. At first, even I was skeptic while adding it. However I was presently surprised with the result. The dark chocolate made a world of difference and I highly recommend you try it.
Make sure you use pure intense dark chocolate. I used the Vivani 92% dark chocolate that’s sweetened with coconut sugar, so its healthy and I didn’t need to add extra maple syrup to it.
This vegan chili has a very nice smoky, is flavorful, protein- and fiber-rich making it a perfect meal for lunch or dinner.
INGREDIENTS
- 1 tbsp sesame oil (or any other healthy cooking oil of your choice)
- 1 thumb size ginger finely chopped or grated
- 1 green chili finely chopped
- 1 small jalapeño, diced with seeds (optional)
- 1 medium bell pepper (I used yellow), diced
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 1/2 tbsp chili powder or paprika (or as per required level of heat)
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander seed powder
- 1/2 tsp garam masala (optional)
- 3 large diced tomatoes
- 1 3/4 cup water (plus more as needed)
- 1 cup cooked and slightly drained kidney beans (I soaked it overnight and cooked in a pressure cooker). Keep the water of beans
- 1/4 cup good quality dark chocolate (optional)
- Handful chopped coriander
- 1 lemon juice
METHOD
- Heat a large pot over medium heat. Once hot, add oil, ginger, chili and jalapeño. Sauté for 2-3 minutes, stirring frequently.
- Add bell pepper and celery and stir for 8-10 minutes stirring frequently.
- Now add the tomatoes, cumin, coriander powder, paprika (or chili) powder, black pepper, pinch of salt and the water from cooked kidney beans cover the pot. Let it simmer for 20 minutes, stirring occasionally and making sure it doesn’t stick.
- Add the kidney beans, remaining salt and add some water, if required. Bring to simmer and cook for 20 minutes.
- Now add the dark chocolate, stir well and let it cook for another 10 minutes.
- Now serve in bowl, add lemon juice and lots of coriander.
Serves: 2
