Chocolate Chili in a Crockpot (Plant Based)

When I became vegan I thought that I would no longer have a use for my crockpot. I was accustomed to making roasts and stews in my crockpot. So, why bother keeping it? I am so glad that I didn’t ditch it because I have learned how to use it for plant based cooking. One of my favorite things that I make is chocolate chili. It is easy, healthy and delicious. It reminds me of Mexican mole. I hope you enjoy it! It is even better the next day.

Chocolate Chili in a Crockpot (Plant Based)


~ 1 can of red beans (15.5 ox)
~ 1 can of pink beans (15.5 oz)
~ 1 can of black beans (15.5 oz)
~ 1 large can of diced tomatoes (28 oz)
~ 1 large can of crushed tomatoes (28 oz)
~ 2 zucchinis (about 2 1/2 cups chopped)
~ 2 onions (about 2 cups diced)
~ 3 cloves of garlic minced
~ 3 large jalapeños (about 1 cup diced) *note- Take out the seeds and keep them aside to adjust the spice level later in the cooking process.
~ 2 green peppers (about 2 cups diced)
~ 3 tablespoons chili powder
~ 2 tablespoons cumin
~ 3 tablespoons dark cocoa powder
~ 6 tablespoons agave
~ 2 teaspoons salt


~ drain and rince beans in a colander
~ add all ingredients to the crockpot except the jalapeño seeds
~ stir until blended
~ cook on high for 5 to 6 hours
~ add the jalapeño seeds if you desire more heat but be sure to taste it first
~ serve with vegan cornbread, diced onion, cilantro, avocado, vegan pepperjack or cheddar cheese, or any other toppings that you can think of