36 Reviews of Black Bean and Chocolate Chili

From: Roosie

On Nov 14, 2004

Scrummy! Wonderful, unique vegetarian chili! Followed the recipe pretty much exactly- a couple minor subs- I used 1/2 tsp Zhoug (#57689) instead of jalapenos (it has jalapenos, habeneros and serranos) and used 3 cups home-cooked black beans. Lovely flavors with the spices- it is spiced but not overly spicy! The chocolate adds a very creamy and rich touch. BF was suspicious about the combo of chocolate with the cheddar and sour cream we served it with, but it tasted great. Like I said before, very unique- and like you said, mole-like. I wasn't sure about the addition of soy sauce, but its a small enough quanity that it just adds a bit of salty richness (I used a very high-quality organic Shoyu) and I did add the lime juice. I used semi-sweet chocolate chips as my chocolate. Delicious served with the sour cream and cheddar. Next time I might add more celery, but I love celery. The recipe is perfect as-is, and SO quick and flavorful. We were starving, and I got this from zero to dinner in less than half an hour! One thing- I found this made closer to 4 main dish servings; next time I'll double it and look forward to the leftovers. Wonderful recipe. Will make again!

From: Chef #169368

On Oct 25, 2004

Easy, quick and delicious. I would add another jalepeno or more chili powder to kick up the heat, but as is, it suited my dining companions' palates. We served it with cornbread and honey butter, some homemade guacamole, organic sour cream and shredded cheddar. It was a wonderful meal!

From: JuliaTN

On Dec 17, 2007

Another rave review. I left out the celery & bell peppers (which I hate), cloves & coriander (which I didn't have), and added corn & cilantro (hey, it's coriander all grown up). I almost won a chili cook-off with a vegan chili (unheard-of)...

From: ZJDad

On Oct 15, 2006

This chili was amazing. I kept waiting to find out when I'd be putting it into a large pot, and it wasn't until I had followed all the steps when I realized that it was entirely made in a single skillet! I was actively involved in the cooking the entire time, but it really was ready to eat in just 35 minutes. The tastes in this chili are exceptional, and as you eat it, the originally obvious flavors (chocolate, chili powder, and cumin) give way to some of the more subtle flavors. It was quite filling, and everyone enjoyed it. I'll definitely make it again. The only modifications I made to the recipe were that I added about a quarter cup of water at the end, as it seemed a bit dry, and I also left out the cloves.

From: Miseraya

On Dec 3, 2006

Best. Chili. Ever. My S.O. and I simply adore this recipe, it has definitely become a staple in our house! We add corn to it as well (about 1 cup), eliminate the celery, and when we are feeling really decadent we use Green and Black's Organic Dark Chocolate (70% Cacao). We also use only one can of black beans and experiment with different beans for the second can (so far we have used spicy pinto beans and chili beans, which are both wonderful). We also use diced tomatoes with chiles, which is easier than cutting up fresh jalapenos. Thanks so much for this one Kozmmic Blues!

From: Ilysse

On Jun 28, 2006

Loved this! Didn't miss the meat at all. It simmered for about an hour+ because DH had to work later than expected and it was wonderful. I served it over fritos (DH's addition) and topped with shredded cheddar, diced fresh tomato (a great additon BTW), diced onion, and sour cream. The only things I did different was use a small can of diced chilies rather than the jalapeno and used dried beans that I cooked up last night rather than the canned. I actually used about 4-ish cups of beans. Its more than was called for but it handled it well. Oh, and I used a can of tomatoes with sweet onions in it. This was a great mild chili with almost a smoky flavor. I used semi-sweet chocolate chips and did add the lime juice. I have to say, I was a bit worried as I added the soy sauce but all was well. Next time I may kick up the heat a bit as I like a little kick to my chili. Best thing about this is that you can make it in a hurry (as far as chili is concerned) and these are ingredients I usually have on hand anyway. This would be great as an addition to a taco salad or wraped in a tortilla. The ingredients also remind me of some of the Cuban food I have been experimenting with and I found myself wishing I had cooked up some plantains. Also goes surprisingly well with a glass of Tang (don't ask lol). Thanks for a great meal that I will be making often.

From: Home Cook

On Jan 20, 2005

Very little time to make and a lot of taste. My husband is always making fun of vegetarians and was pretty sceptical when he found out that this had chocolate in it, but ended up eating 2 1/2 heaping bowls full of it. I altered the recipe a bit: I used DAGOBA organic chocolate syrup, and two jalapenos and two hot red peppers, as well as a 14.5 oz can of golden tomatoes for less acidity. It was delicious! Thank you so much for this recipe.

From: cooledskin

On Feb 26, 2007

This was probably the best chili I've had since... I don't know when. I didn't quite have enough chocolate, so I just crumbled what I did have. Also, I added one package of Yves Veggie Ground Round, one potato and two carrots for extra chunk - yummy! Even my ultra-picky-when-it-comes-to-chili hubby loved it. Thanks so much for this! I'll make it again, for sure!

From: justcallmetoni

On Feb 14, 2006

An extended business trip left me wanting a home cooked meal but lacking fresh ingredients. Came upon this in my collection of recipes and decided to give it a whirl. I was a little short on peppers so added extra onions and celery to equal the volume. Also had to replace the jalapenos with some dried red peppers. Other than those two changes made it as presented. The results were sublime - smokey and flavorful. The chocolate adds depth without sweetness. This gets heightened with the bit of cinnamon and cloves. A definite keeper. Like Roosie - I think this only makes 4-6 servings. Thanks!!

From: Apple Annie, WI

On Nov 25, 2006

I was looking for a low cal soup recipe that both my husband and I would enjoy and this was definitely it! We were surprised there wasn't more liquid, so next time we are going to add another can of diced tomatoes, (this time we used some V8 juice). We think that putting corn and cilantro in it would be great too. We look forward to making the changes and having it with cornbread (like another review had suggested). We didn't add the green peppers and celery (since we don't care for them). We agreed with the other reviews that it did not make 8 servings but more like 4-6. This is certainly a great recipe to add and subtract ingredients according to taste. We highly recommend it!