This vegan chili is perfect for meal prep
This vegan chili is perfect for meal prep! is a medium Tex-Mex recipe that serves 4. 350 calories per serving. Recipe by Caitlin Shoemaker on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $8.94 total, $2.23 per serving
Ingredients
- 2 cans (15 oz each) Black Beans (drained and rinsed)
- 2 peppers Chipotle Peppers in Adobo Sauce (minced, plus 1 tbsp adobo sauce)
- 1 tbsp Unsweetened Cocoa Powder (Dutch‑processed preferred)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 tbsp Olive Oil (extra virgin recommended)
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 can (14.5 oz) Diced Tomatoes (undrained)
- 2 tbsp Tomato Paste
- 2 cups Vegetable Broth
- to taste Salt
- to taste Black Pepper
- 0.25 cup Cashew Cream (soak 4 oz raw cashews, blend with ¼ cup water until smooth (optional for extra creaminess))
- 0.25 cup Fresh Cilantro (chopped, for garnish)
- 1 Avocado (sliced, for garnish)
Instructions
Prep Vegetables
Dice the onion, mince the garlic, chop the cilantro, and slice the avocado. Set avocado aside until serving.
Time: PT5M
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté 5 minutes until translucent, then add the minced garlic and cook 1 minute more.
Time: PT6M
Temperature: medium heat on stove
Toast Spices and Chipotle
Stir in ground cumin, smoked paprika, unsweetened cocoa powder, minced chipotle peppers, and 1 tbsp adobo sauce. Cook, stirring constantly, for about 1 minute until fragrant.
Time: PT2M
Temperature: medium heat on stove
Add Tomatoes and Liquids
Add the canned diced tomatoes (with juices), tomato paste, vegetable broth, and the drained black beans. Stir to combine and increase heat to bring the mixture to a gentle boil.
Time: PT5M
Temperature: medium‑high heat on stove
Simmer the Chili
Reduce heat to low, partially cover the pot, and let the chili simmer for 30 minutes, stirring occasionally.
Time: PT30M
Temperature: low simmer
Blend for Creaminess (Optional)
Using an immersion blender, blend 1/3 of the chili directly in the pot until smooth, then stir in the cashew cream for extra richness.
Time: PT3M
Final Seasoning
Season with salt and freshly ground black pepper to taste. Give the chili a final stir.
Time: PT2M
Serve and Garnish
Ladle the chili into bowls, garnish with chopped cilantro and sliced avocado. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 12 g
Dietary info: Vegan, Gluten-Free, High-Protein, Dairy-Free
Allergens: Cashews
Ingredient Substitutions
- Instead of Black Beans: Cooked dried black beans (about 3 cups)
- Instead of Chipotle Peppers in Adobo Sauce: Smoked paprika and a pinch of cayenne
- Instead of Unsweetened Cocoa Powder: Raw cacao powder
- Instead of Onion: Shallots
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Olive Oil: Avocado oil
- Instead of Ground Cumin: Ground coriander
- Instead of Smoked Paprika: Regular paprika
- Instead of Diced Tomatoes: Fresh diced tomatoes (about 2 cups)
- Instead of Tomato Paste: Extra diced tomatoes
- Instead of Vegetable Broth: Water + bouillon cube
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Cashew Cream: Coconut cream
- Instead of Fresh Cilantro: Fresh parsley
- Instead of Avocado: Sliced radish
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Spoons
- Can Opener
- Immersion Blender (optional)
- Ladle
- Serving Bowls
Critical Steps — Do Not Skip
- Sautéing the onion and garlic to build flavor base.
- Toasting the cocoa powder with spices and chipotle to release depth.
- Simmering the chili for at least 30 minutes for flavor development.
- Blending part of the chili (or adding cashew cream) for a creamy texture.
Chef Tips from the Video
- Toast the cocoa powder briefly with the spices; this unlocks a subtle chocolate note without making the chili taste like dessert.
- Use smoked chipotle peppers for authentic smoky heat; if unavailable, substitute smoked paprika plus a pinch of cayenne.
- Partial blending retains hearty bean texture while giving the broth a silky mouthfeel.
Troubleshooting
Chili is too thick.
Stir in additional vegetable broth or water a few tablespoons at a time until desired consistency is reached.
Flavor is bland.
Add a pinch more salt, a splash more adobo sauce, or an extra minced chipotle for heat and depth.
Cocoa taste is bitter.
Balance with a small pinch of sugar or a drizzle of maple syrup; also ensure cocoa is not over‑toasted.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw overnight in fridge before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly after cooling.
Make-Ahead Tips
- The chili reheats beautifully; add a splash of broth when reheating to restore moisture.
- Freeze in individual portions for quick meals.
- Add fresh avocado and cilantro only at serving time to keep them vibrant.
Frequently Asked Questions
What is the cultural significance and history of Chipotle Black Bean Chili in Tex‑Mex cuisine?
Black bean chili is a staple of Tex‑Mex home cooking, offering a vegetarian alternative to traditional meat‑based chili. The addition of chipotle peppers reflects the Mexican influence of smoked chilies, while cocoa powder is a secret technique used by some regional cooks to deepen flavor without adding sweetness.
What are the traditional regional variations of black bean chili in Texas and northern Mexico?
In Texas, black bean chili often includes smoked meats or beef broth, whereas northern Mexican versions may use dried chilies, tomatillos, and corn masa for thickness. The vegan version swaps meat for beans and adds plant‑based fats, but retains the smoky chipotle backbone.
How is Chipotle Black Bean Chili traditionally served in Tex‑Mex households?
It is typically ladled into a bowl and topped with fresh cilantro, diced avocado, shredded cheese, or a dollop of sour cream. Corn tortillas, warm rice, or crusty bread are common sides that help soak up the rich broth.
What occasions or celebrations is Chipotle Black Bean Chili traditionally associated with in Tex‑Mex culture?
Chili is a popular dish for game‑day gatherings, family pot‑lucks, and casual weekend meals. Its easy scalability makes it a go‑to for holidays like Cinco de Mayo or Fourth of July barbecues where crowds need hearty, shareable food.
How does Chipotle Black Bean Chili fit into the broader Tex‑Mex cuisine tradition?
Tex‑Mex cuisine blends Mexican flavors with American comfort food techniques. This chili showcases classic Mexican ingredients—chipotle, beans, and cocoa—while using the one‑pot, hearty style beloved in Texas comfort cooking.
What are the authentic traditional ingredients for Chipotle Black Bean Chili versus acceptable substitutes?
Authentic ingredients include black beans, chipotle peppers in adobo, smoked paprika, cumin, and unsweetened cocoa powder. Acceptable substitutes are smoked paprika for chipotle, canned pinto beans for black beans, and cocoa powder replaced by a small amount of dark chocolate or raw cacao.
What other Tex‑Mex dishes pair well with Chipotle Black Bean Chili?
Serve it alongside Mexican street‑style corn (elote), a simple cilantro‑lime rice, warm corn tortillas, or a fresh avocado salad. A side of queso fresco or a squeeze of lime brightens the rich chili.
What makes Chipotle Black Bean Chili with cocoa powder special or unique in Tex‑Mex cuisine?
The secret addition of cocoa powder adds a subtle chocolatey depth that balances the smoky heat of chipotle without tasting like dessert. This technique, used by some traditional cooks, creates a richer, more complex broth that stands out from typical chili recipes.
What are the most common mistakes to avoid when making Chipotle Black Bean Chili at home?
Common errors include over‑cooking the garlic (it becomes bitter), not toasting the cocoa and spices long enough (flavor stays flat), and simmering for too short a time (the flavors won’t meld). Also, adding too much liquid early can dilute the depth of the chili.
Why does this Chipotle Black Bean Chili recipe use cocoa powder instead of chocolate or sugar?
Unsweetened cocoa powder provides the bitter, earthy notes that enhance the smoky chipotle without adding sweetness. Chocolate would introduce sugar and fat, altering the balance, while cocoa keeps the dish savory and protein‑focused.
Can I make Chipotle Black Bean Chili ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it to room temperature, then refrigerate in airtight containers for up to four days or freeze for up to two months. Reheat gently on the stove, adding a splash of broth if it looks thick.
What does the YouTube channel Caitlin Shoemaker specialize in?
Caitlin Shoemaker’s YouTube channel focuses on simple, plant‑based meals that are nutritious, flavorful, and easy to prepare for busy lifestyles. She often highlights creative twists like secret ingredients to elevate everyday dishes.
How does the YouTube channel Caitlin Shoemaker’s approach to vegan cooking differ from other vegan cooking channels?
Caitlin emphasizes quick, weeknight‑friendly recipes that use pantry staples and a single “secret ingredient” to add excitement, whereas many other vegan channels focus on elaborate techniques or specialty ingredients.
Last updated: September 1, 2026
