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Veggie-Packed Cocoa Chili

5 from 2 votes
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Mexican
Servings 5 servings

Equipment

  • Crock pot

Ingredients
  

  • 2 medium carrots, peeled and sliced about 1 heaping cup
  • 1 yellow onion, chopped
  • 1 small or medium zucchini, peeled and chopped
  • 1 any color bell pepper, chopped
  • 6 garlic cloves, minced
  • 1 15 oz can of cannellini beans, drained and rinsed
  • 1 15 oz can of black beans, drained and rinsed
  • 2 cups plain tomato sauce
  • 2 cups vegetable stock I used Better Than Boullion
  • 1 tbsp unsweetened cocoa or carob powder
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp cayenne powder
  • vegan cheese and sour cream for serving

Instructions
 

  • Once you have all your veggies and beans prepped (peeling, slicing, rinsing, etc), the process is fairly simple. Basically, throw everything into your crock pot and stir well. Cook in your crock pot on high for 4-5 hours, or until all the veggies are soft to your liking.
  • Top with vegan cheese shreds and vegan sour cream to serve. Enjoy!
Keyword chili, cocoa powder, crock pot, hearty, protein, zucchini