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I am so excited to share this Black Bean Vegetarian Chilli in partnership with Bush’s Beans, which has just launched in Canada! I’m a huge fan of a delicious bowl of chili, and this fabulous recipe is no exception. This veggie chili has so many layers of flavour and a secret ingredient added just ties everything together to create the most decadent vegetarian chili recipes.

A little more about Bush’s Baked Beans…

Bush’s® Chili Beans are made with quality beans, simmered to perfection​ in a rich
chili sauce with superior flavour and a unique blend of spices​ infused in every bean. These beans are so easy to use since no draining or rinsing is needed, just add everything from the can. Their flavorful sauce is the best way to elevate a basic recipe, from casseroles to soup recipes. It easily adds that cooked-all-day flavour to your chilli, without cooking all day. Makes it perfect for any weeknight meal!

Bush’s Chili Beans come in three different flavors,  Mild Red Kidney Chili Beans, Mild Black Chili Beans and Spicy Red Kidney Chili Beans. For this meatless chili recipe, I used both Mild Black Chili Beans and Spicy Red Kidney Chili Beans, and the end result was the perfect balance of spice.

Why you’ll love this Kidney Bean & Black Bean and Chili…

This recipe is a great option for all of you who like to meal prep. It comes together pretty quickly, and you can make it in a crock pot, instant pot or on the stove like I did in the directions below.

I know most people have the idea of chili having meat, but since we used black beans, kidney beans and chickpeas…you get a hearty chili which makes for the perfect healthy dinner. You can add any of your favourite toppings, like tortilla chips, pickled jalapeño peppers, crumbled vegetarian sausages, or even a bit of vegan cheese if you are looking for a dairy-free and meatless option.

Here are my go-to toppings I love adding to my chili…

  • diced red onions

  • sour cream

  • avocado

  • pickled jalapenos

  • sliced green onion

  • crushed tortilla chips

  • corn nuts

  • crumbled bacon (for the meat lovers out there)

  • fresh lime juice

  • grated cheese

Now for your special ingredient that adds that mysterious flavor? Chocolate. Yes. CHOCOLATE. It’s often added to BBQ sauce recipes or spicy marinades as an extra depth of flavor, as well as smoothes out the texture. I also sneaked in a little cinnamon to round off the chocolate flavor and the spices used.

Can you Freeze Chili? All you need to know here! 

What you’ll need to make this Spicy Vegan Chocolate Chili Recipe

How to make this delicious Weeknight Chili…

  1. Add a little olive oil to a large sauce pan on medium-high heat.
  2. Add the chopped onions and let cook for at least 10 minutes, or until soft and color turns golden. If you find your onions are sticking to the bottom of your large pot, add a splash of white wine or vegetable broth to your pot and using a wooden spoon, deglaze before the next step.
  3. Add the chopped green and red bell peppers, and garlic. Cook for about 3-4 minutes, just to soften the peppers and cook the garlic.
  4. Add in the oregano, the rest of your spices and bay leaf with the remaining teaspoon of oil and stir.
  5. Add in all the contents of the cans of Bush’s Beans and the drained and rinsed chickpeas.
  6. Pour in the canned tomatoes and water. Stir to get everything well incorporated.
  7. Add your soy sauce, salt, and pepper and stir.
  8. On medium heat, simmer for 30 minutes. You will see after about 15 minutes, a thicker sauce will form. It’s important to keep stirring so that nothing sticks to the bottom of your pot.
  9. After 30 minutes, fish out the bay leaf and drop in the chocolate. Stir it in as it melts and then remove from heat.

Add your choice of topping and serve!

Store in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.

 

 

Black Bean Vegetarian Chili with Dark Chocolate

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 1 can of Red Kidney Beans
  • 1 can of Black Beans
  • 1 can of chickpeas, drained and rinsed
  • 2 cans of diced tomatoes, crushed tomatoes will work too!
  • 1 cup of water
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 4 cloves of garlic, minced
  • 3 tbsp of olive oil
  • 1 tbsp of dried oregano
  • 1/2 tbsp of cumin
  • 1/2 tsp of coriander
  • 1/2 tsp of cinnamon
  • 1 bay leaf
  • 1 tbsp of soy sauce
  • 2 large squares of dark chocolate (min 85%)
  • sea salt and black pepper to taste

Instructions

  1. Add a little olive oil to a large sauce pan on medium-high heat.
  2. Add the chopped onions and let cook for at least 10 minutes, or until soft and color turns golden.
  3. Add the chopped green and red bell peppers, and garlic. Cook for about 3-4 minutes, just to soften the peppers and cook the garlic.
  4. Add in the oregano, the rest of your spices and bay leaf with the remaining teaspoon of oil and stir.
  5. Add in all the contents of the cans of Bush’s Beans and the drained and rinsed chickpeas.
  6. Pour in the canned tomatoes and water. Stir to get everything well incorporated.
  7. Add your soy sauce, salt, and pepper and stir.
  1. On medium heat, simmer for 30 minutes. 
  2. After 30 minutes, fish out the bay leaf and drop in the chocolate. Stir it in as it melts and then remove from heat.
© Christopher

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