Yields: 6

Recipe, Photo, and Food styling: Aysegul, Foolproof Living

“At first glance, the ingredients in this easy to make spicy vegan chocolate chili recipe might come as a surprise, but once they are all combined and cooked you will not believe how delicious a chili can be.

Made with a combination of dark chocolate and cocoa powder and topped off with Hodo’s newest plant-based and organic Adobo Mexican Crumbles, this superfood-packed chili recipe is guaranteed to impress” - Aysegul, Foolproof Living

Click here for FULL RECIPE!

Ingredients

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 1 tbsp vegetable oil

• 1 large onion chopped, approximately 1 cup

• 2 jalapenos seeded and chopped (A medium-sized bell pepper would also work)

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 2 cloves garlic minced

• 2 tbsp unsweetened cocoa powder

• 2oz unsweetened chocolate roughly chopped

• 1 large or 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 2 (15oz) cans of black beans, drained and rinsed

• 1 (28oz) can of diced tomatoes with their juices

• 2 cups of vegetable broth

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 cup fresh cilantro roughly chopped; optional, plus more as garnish

Toppings

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles Locate Product

• 1 tbsp of vegetable oil

• 1/4 cup pumpkin seeds, optional

• 1 ripe avocado cut into cubes

• 1 lime cut into wedges

• Maple syrup, optional

Instructions

1. Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.

2. Add in [Adobo] Mexican Crumbles and sauté for 3-4 minutes.

3. Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.

4. Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sauté the […] Adobo Mexican Crumbles separately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and sauté, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.

5. Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.