Best Spicy Vegetarian Chocolate Chili Crock Pot If Desired Recipes

Black Bean and Chocolate Chili image

Provided by Kozmic Blues

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 1/2 cups chopped onions
4 garlic cloves, minced
1 stalk celery, sliced
1 -2 jalapeno chile, minced
1 tablespoon cumin
2 teaspoons oregano
1/2 teaspoon cinnamon
1 pinch ground cloves
1 teaspoon ground coriander
1 tablespoon chili powder
1/2 teaspoon ground black pepper, to taste
1/2 teaspoon salt, to taste
1 1/2 cups chopped bell peppers (red and green are nice)
2 (14 1/2 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon fresh lime juice (optional)
1 tablespoon soy sauce
1 1/2 ounces semisweet chocolate (about 1/4 cup)
tofu sour cream or scallion, for serving

Steps:

In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
Add the celery and chile, cover and cook for another five minutes more.
Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.

Easy Spicy Vegetarian Chili image

Provided by LUv 2 BaKE

Categories Grains

Time 55m

Yield 7 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
2 cups fresh mushrooms, sliced
2 cups red kidney beans, cooked (a 540ml can, drained)
2 cups chickpeas, cooked (a 540ml can, drained)
1/2 cup bulgur or 1/2 cup couscous, rinsed
796 ml diced tomatoes, canned
1 cup salsa, medium
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried basil
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
1 cup canned corn niblet (frozen works well)

Steps:

Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
Add mushrooms, saute 4-5 minutes.
Add remaining ingredients except corn.
Increase heat to high to bring to a boil.
Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
Stir in corn, simmer until heated through.
Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Crock Pot Spicy Hot Vegetarian Chili image

Provided by ddav0962

Categories Corn

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 18

1 (14 1/2 ounce) can petite diced tomatoes
1 (10 ounce) can ro-tel extra hot diced tomatoes and green chilies
2 tablespoons tomato paste
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth
1 (16 ounce) can black beans, rinsed and drained
1 (16 ounce) can navy beans, rinsed and drained
1/2 medium red onion, diced
1 medium green pepper, diced
1 large portabella mushroom, diced
1 fresh jalapeno, minced
1 fresh habanero, minced
1 tablespoon cayenne powder
2 tablespoons chili powder
1 teaspoon garlic granules
1 teaspoon cumin
salt
black pepper
1 pinch crushed red pepper flakes

Steps:

Dice onion, green pepper, and portabello mushroom, throw in crock pot.
Add diced tomatoes, ro-tel, and chicken or vegetable broth.
Add corn and all beans rinsed and drained.
Add spices and minced hot peppers (can omit hot peppers if you can't take the serious heat).
Stir everything together.
Cover crock pot and cook on high 4 hours or low 7-8 hours.