Spiced Cocoa and Chili Black Bean Stew
A hearty vegetarian stew where black beans simmer with warm spices and a hint of dark cocoa, creating a comforting and soulful dish. This mexican-inspired vegan (vegan, gluten free) ready in about 45 minutes pairs black beans, cooked, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups black beans, cooked
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp chipotle powder
- 3 cups vegetable broth
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 medium diced red bell pepper and sauté for 5 minutes until soft and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp unsweetened cocoa powder, and 1/2 tsp chipotle powder. Cook for 1 minute until spices are fragrant.
- Step 3: Add 3 cups cooked black beans, 3 cups vegetable broth, and 1 cup diced tomatoes. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 25 minutes to meld flavors.
- Step 4: Stir in 1 tbsp fresh lime juice, adjust seasoning if needed, and remove from heat.
- Step 5: Serve the stew hot, garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Cocoa and Chili Black Bean Stew take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Cocoa and Chili Black Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, cooked from drying out.
Can I substitute ingredients in Spiced Cocoa and Chili Black Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Cocoa and Chili Black Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Cocoa and Chili Black Bean Stew vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A new favorite recipe! The chili gives a nice kick without overwhelming the beans. So satisfying.
- ★★★★★
Wow, this is incredible. The flavors are so rich and complex. My vegan friends were impressed.
- ★★★★★
The best vegan stew I've ever had. The spiced cocoa is a genius touch. Served with cornbread, perfect.
