Cocoa-Chickpea Chili (Vegan)

By • April 3, 2014 • 0 Comments

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Author Notes: All the vegetables I could find on the counter and in the crisper quickly simmered in a spicy red wine-tomato sauce flavored with cinnamon and cocoa.Alyce Morgan

Serves 8

  • 3 tablespoons Olive Oil
  • Crushed Red Pepper
  • 2 Onions, Chopped
  • 2 Each: Carrots and Celery stalks, sliced
  • Kosher salt and fresh-ground pepper
  • 3 Garlic cloves, minced
  • 1 Each: Red and yellow bell peppers, diced
  • 1 cup Eggplant, peeled and diced
  • 8 ounces Mushrooms, sliced
  • 2 Red Potatoes, small, diced
  • 3 tablespoons Chili Powder (I used Penzey's medium.)
  • 1 tablespoon Each: Dried Oregano and Dried Basil
  • 1 cup Each: Red wine and water
  • 8 cups Vegetable broth
  • 2 28-ounce cans Tomatoes, chopped
  • 1/8 teaspoon Cinnamon
  • 1 teaspoon Cocoa
  • 1 teaspoon Dijon-style mustard
  • 1 Each: 15-ounce Can Chickpeas and Black Beans, drained
  • 1 Each: Small zucchini, yellow squash, and crown of broccoli, large dice
  • 1 teaspoon Red wine vinegar
  • 1 teaspoon Sugar
  • 2 Limes, quartered, for garnish
  • 2 cups Tortilla Chips, garnish
  1. Heat olive oil and crushed red pepper over medium flame in a 10-quart soup pot for one minute. Add onions, celery, carrots, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or until softening. Add garlic, bell peppers, eggplant, mushrooms, and potatoes. Season with chili powder, oregano, and basil. Cook, stirring, for 10-15 minutes or until nearly tender. Add wine and stir up bits at the bottom of the pot.
  2. Add water, vegetable broth, and tomatoes. Season with cinnamon, cocoa, and mustard; stir well. Stir in chickpeas, beans, zucchini, yellow squash, and broccoli. Bring to a boil, reduce to simmer, and cook another 5 minutes or until squashes and broccoli are just becoming tender. Add wine vinegar and sugar. Taste and adjust seasonings. Serve hot garnished with lime wedges and tortilla chips.
  3. Note: Gluten-Free--Check labels for spices, tomatoes, vegetable stock, beans, mustard, vinegar, and tortilla chips before using.
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