Black Bean Chocolate Chili Recipe – Instant Pot & Gluten-Free

Last Updated on 6 months ago by Neha Deshmukh

Black Bean Chocolate Chili Recipe – Instant Pot & Gluten-Free

Hey everyone! If you’re anything like me, you’re always on the lookout for a cozy, flavorful meal that doesn’t take all day to make. And let me tell you, this Black Bean Chocolate Chili is it! It’s a little unexpected, a little bit magical, and seriously satisfying. I first stumbled upon a version of this years ago, and I’ve been tweaking it ever since to get it just right. The chocolate adds such a depth of flavor – trust me on this one! Plus, it’s super easy to whip up in the Instant Pot.

Why You’ll Love This Recipe

This chili is a winner for so many reasons. It’s packed with plant-based protein, full of warming spices, and has a subtle sweetness that’s just… chef’s kiss. It’s also naturally gluten-free and can easily be made vegan. Honestly, it’s the perfect weeknight meal, and it’s always a hit when I make it for friends and family. It’s a little different, a little adventurous, and totally delicious.

Ingredients

Here’s what you’ll need to make this amazing chili:

• 1 tablespoon olive oil (about 15ml)
• 0.75 cup chopped onions (about 115g)
• 2 garlic cloves minced
• 1 stalk celery sliced
• 1 green chili minced
• 2 teaspoon cumin (about 10g)
• 1 teaspoon oregano (about 3g)
• 0.25 teaspoon cinnamon (about 1g)
• 0.5 teaspoon ground coriander (about 2.5g)
• 1-2 teaspoon chili powder (adjust to your spice preference!) (about 5-10g)
• 0.5 teaspoon ground black pepper (about 2.5g)
• 0.5 teaspoon salt (about 2.5g)
• 0.75 cup chopped orange bell pepper (about 75g)
• 14.5 ounce can black beans, rinsed and drained (about 411g)
• 0.5 can diced tomatoes (about 280g)
• 1 tablespoon fresh lime juice (about 15ml)
• 0.5 tablespoon soy sauce (about 7.5ml)
• 1 tablespoon maple syrup (about 15ml)
• 1.5 ounces Bitter chocolate (100% cocoa) (about 42g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• 100% Cocoa Bitter Chocolate: Don’t be scared! This isn’t about making a dessert chili. The bitterness of the chocolate balances the sweetness and adds a wonderful depth of flavor. It really elevates the whole dish.
• Maple Syrup as a Natural Sweetener: I love using maple syrup because it adds a subtle sweetness that complements the chocolate and spices. You can substitute with honey or agave if you prefer, but maple syrup is my go-to.
• Spice Blend – Cumin, Oregano, Cinnamon: This combination is magic. The cumin and oregano give it that classic chili flavor, while the cinnamon adds a warm, unexpected note.
• Regional variations in chili powder: Chili powder blends vary a lot depending on where you are. Some are mild, some are fiery! Start with 1 teaspoon and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Add the olive oil, chopped onions, minced garlic, and green chili. Sauté until the onions are soft and translucent, about 6 minutes. This is where the flavor base starts to build!
2. Add Celery & Cover: Throw in the sliced celery and cook, covered, for another 3 minutes. This softens it up nicely.
3. Spice it Up: Now for the good stuff! Mix in all those beautiful spices – cumin, oregano, cinnamon, coriander, chili powder, black pepper, and salt. Stir in the chopped bell pepper too. Cook for about a minute, until fragrant.
4. Bring it Together: Add the rinsed and drained black beans, diced tomatoes, soy sauce, maple syrup, and 1/2 cup (120ml) of vegetable stock. Give everything a good stir.
5. Pressure Cook: Seal the lid on your Instant Pot and pressure cook on high for 7 minutes.
6. The Chocolate Finish: Once the pressure has naturally released (or do a quick release carefully!), open the lid and stir in the lime juice and the bittersweet chocolate. Stir until the chocolate is completely melted and incorporated.
7. Taste & Adjust: Give it a taste and adjust the seasoning as needed. Maybe a little more salt? A pinch more chili powder? Make it your own!

Expert Tips

• Don’t skip the sautéing step! It really develops the flavors.
• If you don’t have an Instant Pot, you can totally make this on the stovetop (see FAQs below).
• For a richer flavor, use homemade vegetable stock.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your soy sauce doesn’t contain any hidden animal products.
• Spice Level Adjustment (Mild to Hot): Control the heat by adjusting the amount of chili powder. Start with 1 teaspoon for mild, and add more to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Halloween/Game Day Chili): Top with sour cream (or a vegan alternative), shredded cheese, and a sprinkle of tortilla chips for a festive touch.

Serving Suggestions

This chili is fantastic on its own, but it’s even better with some tasty toppings! I love serving it with:

• Sliced avocado
• Fresh cilantro
• A wedge of lime
• A dollop of plain yogurt (or coconut yogurt for vegan)

Storage Instructions

Leftovers? Yes, please! This chili keeps well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just let it cool completely before transferring it to an airtight container.

FAQs

Is this chili really made with chocolate?

Yes! It sounds strange, but the chocolate adds a wonderful depth of flavor and balances the spices beautifully. You won’t even taste “chocolate” in the traditional sense.

Can I adjust the sweetness level?

Absolutely! Start with 1 tablespoon of maple syrup and add more to taste. You can also use a different sweetener, like honey or agave.

What type of bell pepper works best in this chili?

I prefer orange bell peppers for their sweetness, but red, yellow, or even green will work just fine.

Can I make this chili on the stovetop instead of in an Instant Pot?

Definitely! Sauté the aromatics in a large pot, then add the remaining ingredients. Bring to a boil, reduce heat, and simmer for at least 30-45 minutes, or until the flavors have melded.

How can I make this chili ahead of time?

You can make this chili a day or two in advance. The flavors actually get better as they sit! Just store it in the refrigerator and reheat when you’re ready to eat.

Enjoy! I really hope you give this Black Bean Chocolate Chili a try. Let me know what you think in the comments below!