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bowl of vegan chili

Three Bean Dark Chocolate Vegan Chili

Cory Warren
The perfect mix of salty and sweet.
Prep Time 2 mins
Cook Time 15 mins
Total Time 17 mins
Servings 6 servings


  • 1/4 cup Water or Veg Broth
  • 1 whole Yellow Bell Pepper Diced
  • 1/4 cup non-dairy chocolatechips
  • 2 cloves Garlic minced
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Coriander
  • 1 tsp Oregano
  • 30 oz Canned Diced Tomatoes
  • 1/3 cup Frozen Corn
  • 15 oz Can Red Kidney Beans
  • 15 oz Can Black Beans
  • 15 oz Can Pinto Beans
  • 2 bags Steam-In-Bag Brown Rice


  • Heat water/veg broth in a soup pot over high heat. Add all veggies, including peppers, onion, and garlic. Then add chili powder, coriander, cumin, and oregano.
  • Cook until onions soften (about 2-minutes) and then stir in your tomatoes, corn, and beans.
  • Lower heat and simmer covered for 10-15 minutes. Sprinkle the chocolate in so it is nice and melty. That's it! Season with salt and pepper, and add a hearty scoop on top of your rice and enjoy!