This is sponsored post part of #choctoberfest I have received only products from Divine Chocolate, however all opinions are mine.
Today is second day of #choctoberfest, I am presenting this Instant pot vegan chocolate bean chili. Yes, chocolate you can find it in desserts, however only a few savory recipes are there. Mole sauce contains chocolate, then there is Catalan chocolate sauce. Chocolate is a great thickener for sauces, although it isn’t used much in cuisines, I guess because of its price. I got 100% baking chocolate from Divine chocolate as part of Chokeberries. I decide to try it in savory dish rather than dessert.
I used Divine chocolate 100% cocoa baking bars for making this Instant pot vegan chocolate bean chili. Because it is vegan, versatile and having no sugar you can play with it. 55% cocoa semi sweet bars are also available that is perfect to make cookies or any other dessert with it.
I used my trusted instant pot to make this chili, you first cook veggies then add black beans, since I used a canned one it requires only 7 minutes, if you are using a soaked non-cooked bean then it takes about 15-20 minutes. Then finally add chocolate and lime juice and finish it off with some pepper. If you want, you can add maple syrup. I think that will enhance the flavor.
Today temperature is down to 57°F from yesterday’s 90°F. It is cold outside. A bowl of warm chili is always a good treat. Go-ahead and make this delicious chocolate chili. Get 100% coca baking bars from Divine chocolate. I made vegan version without meat. Also, I found that for this Hearty chili we need only few slices of avocado, cilantro and lime wedges as topping.
If you are a chocolate lover, don’t forget to enter the giveaway you may be will a lucky winner, who will get 400 dollars of goodies, from Imperial sugar, Divine chocolate, Sprinkle pop, Pinterest kitchen and Barlean’s.
Instant pot Vegan Chocolate Bean Chili
- 1 tablespoon olive oil
- ¾ cup chopped onions
- 2 garlic cloves minced
- 1 stalk celery sliced
- 1 green chili minced
- 2 teaspoon cumin
- 1 teaspoons oregano
- ¼ teaspoon cinnamon
- ½ teaspoon ground coriander
- 1-2 teaspoon chili powder
- 1 ⁄2teaspoon ground black pepper to taste
- 1 ⁄2teaspoon salt to taste
- 3/4 chopped bell peppers I used orange bell pepper
- 1 14 1/2 ounce cans black beans, rinsed and drained
- ½ of 14 1/2 ounce can diced tomatoes
- 1 tablespoon fresh lime juice
- ½ tablespoon soy sauce
- 1 tablespoon maple syrup if you want more sweetness increase up to 3 -4 tablespoon
- 1 1 ⁄2ounces Bitter chocolate about 1/4 cup ( I used Divine 100% coca bar)
- Avocado and fresh cilantro along with lime slices for serving
- In an instant spot start salute mode and add olive oil over medium heat. Add onions green chili and garlic and sauté until onions become soft and translucent, about 6minutes.
- Add the celery and Chile, cover and cook for another 3 minutes more.
- Then add in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers.
- Next, add the black beans, tomatoes, vegetable stock, soy sauce, maple syrup and salt and cover the lid and pressure cook for about 7 minutes.
- Then release the pressure manually. And open the lid and then add lime juice and chocolate.
- 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 with avocado and fresh cilantro and more lime.
Pin it later
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.