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stack of white rustic bowls with top one filled with chili and garnished with avocado and chopped peppers sitting on cutting board

Vegan Chipotle Black Bean Chili with Coffee & Cocoa

The flavors in this gorgeous chili come together for a rich, deep and flavorful meal

Course Main Course
Cuisine Tex Mex
Keyword black bean chili
Prep Time 20 minutes
Cook Time 8 hours
Servings 8
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 lb black beans soaked overnight, drained and rinsed, set aside
  • 2 tbsp olive oil
  • 1 large white or yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 ribs of celery, diced
  • 1 bell pepper, any color, diced
  • 1 medium zucchini, diced
  • 2 cups corn
  • 2 chipotle chili peppers in adobo sauce, minced
  • 6 oz can tomato paste
  • 14 1/2 oz can fire roasted chopped tomatoes
  • 2 tbsp unsweetened cocoa powder
  • 1 cup strong brewed coffee
  • 4 cups low sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 bay leaf
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse black pepper

Instructions

  1. Heat the olive oil in a skillet over medium/high heat and saute the onion, garlic, carrots and celery for 4 minutes, stirring occasionally

  2. Pour into a slow cooker along with the bell pepper, zucchini, corn, chipotle chili, tomato paste, chopped tomatoes, cocoa powder, coffee, vegetable broth, chili powder, cumin, bay leaf, salt, pepper, stir well and then stir in the black beans

  3. Set slow cooker on high for 6 to 8 hours until the beans are tender (mine took 8 hours)

  4. Ladle chili into bowls and garnish with fresh onion, cilantro, avocado, chopped fresh peppers or whatever catches your eye