Instant pot Vegan Chocolate Bean Chili

4.94 from 15 votes

Delicious vegan chocolate bean chili made with bittersweet chocolate and black beans. Simple and great chili

Prep Time5

Cook Time7

Total Time12

Course: Soup

Cuisine: American

Keyword: Chili, Lentil recipes

Servings: servings

Calories: 99kcal

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
¾ chopped bell peppers I used orange bell pepper
1 14 ½ ounce cans black beans, rinsed and drained
½ of 14 ½ 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 ¼ 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.