One-pot cold weather goodness: It comes together in one big pot in under 45 minutes from start to finish.This is a great recipe when you want to put a healthy dinner on the table on a cold winter night.Packed with superfoods: I am talking about cocoa powder, dark chocolate, black beans, and sweet potatoes. All of which are wholesome pantry staples.No meat chili with “meaty-texture”: While there is no meat in this recipe, you will not miss the meaty texture thanks to Hodo’s Adobo Mexican Crumbles. Used in place of meat, they offer a similar meaty texture. Made from organic, high quality soybeans, they are Gluten-free, vegan, and certified USDA organic.
In terms of topping, I opted for pumpkin seeds, avocado, fresh lime juice, and a drizzle of maple syrup. I also added Hodo Adobo Mexican Crumbles, which made it even more flavorful, filling, and hearty. However, as it is with any chili recipe, you can use whatever toppings you have on hand.
Storage: Bring the chili to room temperature, place in an airtight container, and store in the fridge for up to 4 days.Freeze: Bring the chili to room temperature, place in an airtight container, and store in the freezer upto a month.Thaw: To thaw, remove from the fridge and thaw in the fridge overnight. Place the chili in a saucepan to warm thoroughly. If it is too thick, add in a quarter cup of water.
With the cold winter days ahead of us, I hope you give this easy-to-make and healthy chili recipe a try. And next time you visit your local Whole Foods, be sure to check out Hodo’s Adobo Mexican Crumbles to use in this vegan chocolate chili or any of your other favorite chili recipes.
