Best 3 Spicy Vegetarian Chocolate Chili Crock Pot If Desired Recipes

Indulge in a culinary symphony of flavors with our tantalizing Spicy Vegetarian Chocolate Chili, a dish that harmonizes the unexpected yet delightful fusion of savory and sweet. Prepared effortlessly in your trusty crock-pot, this delectable chili boasts a captivating blend of spices, vegetables, and the secret ingredient that elevates it to a new level of taste: dark chocolate.

Alongside this extraordinary chili, we present a collection of equally enticing recipes that cater to diverse palates and preferences. Embark on a culinary journey with our Classic Vegetarian Chili, a hearty and comforting dish bursting with the goodness of various beans, vegetables, and a medley of herbs and spices. For those seeking a touch of zest, our Spicy Black Bean Soup promises an explosion of flavors, featuring a harmonious blend of black beans, roasted poblano peppers, and a hint of lime.

If you crave a lighter option, our Vegetarian Tortellini Soup offers a delightful symphony of flavors, combining tender tortellini, an array of vegetables, and a flavorful broth. And for those with a sweet tooth, our Decadent Chocolate Truffles, adorned with a touch of sea salt, offer an irresistible indulgence.

Let's cook with our recipes!

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Grandma's Slow Cooker Vegetarian Chili image

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Provided by sellitman

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 2h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Steps:

In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 52.6 g, Cholesterol 0.8 mg, Fat 2 g, Fiber 13.2 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 965.9 mg, Sugar 9.2 g

VEGETARIAN CHILI OLE!

Vegetarian Chili Ole! image

I combine ingredients for this hearty chili the night before, start my trusty slow cooker in the morning and come home to a rich, spicy meal at night! -Marjorie Au, Honolulu, Hawaii

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups frozen corn
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chiles
1 ounce Mexican chocolate, chopped
1 cup water
1 can (6 ounces) tomato paste
1 tablespoon cornmeal
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce, optional
Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Steps:

In a 4-qt. slow cooker, combine the first nine ingredients. Combine water, tomato paste, cornmeal, chili powder, salt, oregano, cumin and, if desired, pepper sauce until smooth; stir into slow cooker. Cover and cook on low for 6-8 hours or until vegetables are tender., Serve with toppings of your choice.

Nutrition Facts : Calories 216 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 559mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 10g fiber), Protein 11g protein. Diabetic Exchanges

SPICY VEGETARIAN CHOCOLATE CHILI (CROCK POT - IF DESIRED)

Spicy Vegetarian Chocolate Chili (Crock Pot - if Desired) image

This is a slightly sweet, yet pretty spicy chili that is sure to please even the non-vegetarian chili lover! I challenge anyone who says "EWWWW! Chocolate and Chili??" to try this! It is delicious! You can make it not so spicy by using cutting back chilies. To crock pot you can make the chili a day or two in advance and refrigerate until you are ready to start the crock pot. You can make serving this more fun, by buying individual sized bread bowls or large crusty French rolls. Cut out wedge along top of the bread, hollow out the middle; put bread on a plate and spoon in the chili. Top with desired toppings and serve.

Provided by Sooz Cooks

Categories < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1/4 cup olive oil
1 large onion, chopped
2 tablespoons ground cumin
2 teaspoons dried oregano
2 teaspoons ground cinnamon
2 teaspoons ground coriander
3 tablespoons chili powder
1/2 teaspoon ground black pepper
2 teaspoons kosher salt
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained (petite is best)
1 jalapeno pepper, sliced thin with seeds, stems removed
3 canned chipotle chiles in adobo, chopped
1 (6 ounce) can tomato paste
1 (12 ounce) bottle beer (may substitute water)
1 (15 ounce) can black beans, undrained
1 (15 ounce) can canned pinto beans, undrained
1 (15 ounce) can red kidney beans, undrained
2 tablespoons fresh lime juice
2 ounces bittersweet chocolate, cut into large chunks
shredded cheddar cheese
sour cream
chopped onion

Steps:

Cook the onions in the oil in a Dutch oven or heavy soup pot for 15 minutes.
Sprinkle the onions with the cumin, oregano, cinnamon, coriander, chili powder, pepper, salt, and garlic and stir. Cook - stirring constantly to make sure the spices don't stick and burn - for an additional 5 minutes.
Add the diced tomatoes and jalapenos, and chipotle peppers and bring the mixture to a boil, scraping up any bits stuck to the bottom of the pan and incorporating the bits into the sauce.
Stir in the tomato paste and beer (or water) until smooth.
Lower the heat, cover and let simmer, for 45 minutes.
Stir in the beans, and lime juice and simmer for an additional 15 minutes.
Add chocolate and stir until melted.
Serve immediately if desired but to enhance the flavor store in the refrigerator up to 3 days, transfer to a crockpot and cook on low for up to 4 hours (or just reheat if desired). If cooking in the crock pot longer than 4 hours, add 1/2 cup water prior to cooking and stir well.
Ladle into a bowl and serve with desired toppings.

Tips:

For a smokier flavor, roast the poblano peppers directly over an open flame or under a broiler until charred. Then, place them in a paper bag to steam for 10 minutes. Once cool enough to handle, remove the charred skin and seeds.
If you don't have a crock pot, you can make this chili on the stovetop. Simply bring all of the ingredients to a boil in a large pot, then reduce heat to low and simmer for at least 1 hour, or until the vegetables are tender.
To make this chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, thaw the chili in the refrigerator overnight or reheat it over low heat on the stovetop.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or chopped cilantro. You can also serve it over rice, pasta, or cornbread.

Conclusion:

This spicy vegetarian chocolate chili is a delicious and easy-to-make meal that is perfect for a cold night. The combination of chocolate, chili peppers, and spices creates a unique and flavorful dish that is sure to please everyone at the table. Whether you serve it with rice, pasta, or cornbread, this chili is sure to be a hit. So next time you're looking for a hearty and satisfying meal, give this spicy vegetarian chocolate chili a try. You won't be disappointed!