Spicy Vegan Taco Seasoning Chocolate Chili



RawSpiceBar’s Vegan Taco Seasoning
2 tablespoons vegetable oil
2 large onions, chopped
4 cloves of garlic, minced
1/4 cup of unsweetened cocoa powder
2 red bell peppers, seeded and chopped
2 medium size sweet potatoes, peeled and cut into 1-inch cubes
1 (15 ounces) can of unsweetened corn
1 (28 ounces) can of diced tomatoes
1 (15 ounces) can of red kidney beans
1 1/2 cup vegetable stock or water
1 lime, juice
1/4 cup fresh cilantro, roughly chopped – plus more as garnish
Sea salt and pepper, to taste



  1. Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat.
  2. Stir in the onions and salt and cook, stirring occasionally, until softened, 4-5 minutes. Add in RawSpiceBar’s Vegan Taco Seasoning and stir until fragrant, 2-3 minutes.  Add garlic and cook, 1-2 minutes.
  3. Stir in cocoa and cook for 2 minutes. Make sure to stir it constantly.
  4. Stir in the bay leaves, red peppers, sweet potatoes, corn, tomatoes, beans.  Let brown, 5-6minutes. Add water, cover and let it come to a boil. Reduce the heat to low and let it simmer until sweet potatoes are tender, 15-20 minutes.
  5. Stir in lime juice, and chopped cilantro. Taste for seasoning and add if necessary.
  6. When ready to serve, ladle soup into bowls and garnish it with cilantro leaves. Serve hot with lime wedges on the side.


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