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By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Plant-Based Chocolate Chilli
with Soya Mince and Mushroom

Name: Plant-Based Chocolate Chilli with Soya Mince and Mushroom
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 large onion, finely chopped; 6 fresh garlic cloves, minced; 1 tsp cumin powder; 1 tsp paprika powder; 1 tsp smoked paprika; 1/2 tsp chilli powder; 1/2 tsp clove powder; 1/2 tsp cinnamon; 1 small red chilli, finely diced (optional for added heat); 1/2 tsp black pepper; 1/3 cup (80 ml) red wine or 3 tbsps red wine vinegar; 1 heaped tbsp marmite dissolved in 1/5 cup (50 ml) boiled water; 14 ounces (400 g) mixed mushrooms, sliced; 14 ounces (400 g) GM-free soya mince (see Tip 2 below); 1 can red kidney beans, drained (9 ounces) (240 g); 10 ounces (300 g) passata or 1 can diced tomatoes; 2 tbsps tomato purée; 1/2 tsp oregano; 2 ounces (60 g) 80% dark chocolate (or 2 tbsps cocoa powder); Fresh chillies and coriander (cilantro) to finish; Salt and pepper to taste

Discover the ultimate vegan chocolate chilli! A fusion of rich flavours with soya mince, mushrooms, and a hint of dark chocolate for an easy, protein-packed meal.

Prep Time: 15 Mins | Cook Time: 45 Mins

Total Time: 60 Mins | Servings: Adjustable

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You may have noticed Mexican dishes are not the easiest to make… well, until you find an easy recipe—like this one 😉 Okay, just hear me out. I really think I’ve mastered this one. There’ve been multiple tries and some loopholes, but mostly perfection. And then a few tweaks. Some ingredient swaps. And finally came THE best vegan chocolate chilli I’ve ever tried.

Why This Recipe Works

Simple

Over my years of cooking, I think I’ve learned the skill of simplifying the trickiest recipes. If you’ve tried my mushroom stroganoff or brinjal cutlets, you would agree with me. Even if you’re new here, you can try this chocolate chilli and see for yourself; it’s one of the easiest you will find, I promise.

Healthy

A good 22 grams of protein, low in calories and fat, and—when combined with healthy sides—it becomes a nutritious, balanced dish. It’s also packed with fibre (13 g per serving) and completely free of cholesterol (literally 0)!

Customisable

As I mentioned before, I’ve tried this particular recipe with a ton of different ingredient combos—so you can trust me 100% when I say it’s fully customisable (stay tuned for some of my favourite substitute ideas).

Recipe Ingredient Notes

Mixed mushrooms (sliced). The meat-replacer. I use a mix of portobello and shiitake mushrooms; any variety in your pantry should work.

GM-Free Soya Mince. A rich source of protein. If you’re using dried, I recommend hydrating it beforehand. If it’s frozen or fresh, cook it with the sauce to fully absorb the flavours. See Tip 1👇🏼

Marmite. For a potent umami flavour. Make sure to dissolve the marmite in about 50 ml (¼ cup) of boiled water so it blends into the sauce.

Red wine. Adds fruity richness (and also helps deglaze the pan, whenever required). You can also use red wine vinegar for some acidity.

Red kidney beans (drained). These make the dish suuuper creamy—and hit it with some extra protein. Low-sodium canned beans are great for controlling flavour.

Passata. To create an acidic base. Passata will give you a smooth texture; you can use canned chopped tomatoes for a thicker base.

Tomato puree. I’d suggest making it at home. It’s super easy, and makes the sauce much healthier (no added preservatives, sugar, etc.). See Tip 8👇🏼

70% – 80% dark chocolate. A fantastic complement to the hot chilli (and my fave). Don’t worry, you won’t taste the bitterness of the dark chocolate. It’s just there to cut through the acidity—and make the sauce silky-smooth. As a bonus, dark chocolate is healthy too! 🤗

Spices. It’s gonna be a Mexican-inspired spice blend: cumin powder, paprika powder, smoked paprika, chilli powder, clove powder, cinnamon, black pepper, oregano, red chilli (optional) and salt and pepper.

Onion and garlic (both fresh). Hands down the classic base for most savoury dishes.

Fresh chillies and coriander (cilantro). The final garnish that’s going to be on display—so it’s best to have the freshest versions on hand.

How to Make Vegan Chocolate Chilli

Fry the onions in a pan over medium heat (until they begin to turn brown). Then add the garlic; you can cook for another minute here. See Tip 2👇🏼

Add the dry spices. Stir them to combine and let the spices cook for several minutes until a paste forms. By this point, you’ll get a yummy fragrance, too. Deglaze the pan by adding the red wine or red wine vinegar; then stir in the fresh chillies. See Tips 3 and 4👇🏼

Mix in the umami. Gradually add the dissolved marmite stock. You want to let each addition simmer (and reduce a bit) before adding the next portion. This will enhance the dish’s depth.

Time to add mushrooms and soya mince. Add the mushrooms and cook them for a few minutes until they soften. Then, you want to stir in the soya mince and cook again until everything is combined.

Add tomatoes + beans. Pour in the passata or canned tomatoes, the red kidney beans, and the tomato puree. Increase the heat—and when the mixture begins to bubble, you can bring it down to a simmer.

Finish with herbs and chocolate. Add the oregano and dark chocolate (or cocoa powder); then let the chilli simmer for at least 30 minutes (for a richer flavour, See Tip 5👇🏼). For the best taste, let it cook on low heat for up to 2 hours if time allows (See Tips 6 and 7👇🏼).

Also… While it simmers, prepare rice or your favourite side (I’ve mentioned some of mine in the FAQs below).

Taste and season with salt and pepper as needed. Just before serving—garnish with fresh coriander (cilantro)—I like to add some more fresh chillies too—aaand, Enjoy 🍫🌶️

Vegan Chocolate Chilli with Soya Mince and Mushroom

Variations, Ideas & Notes

Substitutions

This—or that? There’s plenty of options in this recipe 😁

Eggplant instead of mushrooms (don’t worry, the meaty flavour is still going to be there)
Lentils instead of soya mince (for a soy-free lentil chilli, try this recipe)
Miso paste instead of marmite
Chickpeas or any beans instead of red kidney beans
Unsweetened cocoa powder instead of dark chocolate
Shallots instead of onions
Chilli or Taco seasoning blend instead of individual spices
Garlic powder instead of fresh

Optional Add-ons

And if you want to add in some of your favourite stuff, I’d say—go ahead! Here are some ideas:

Smoked chipotle peppers
Sweetcorn
Liquid smoke (brings a fancier taste)
Balsamic vinegar
Smoked sea salt
Maple syrup
Nutritional yeast
Veggies of choice

Flavour Variation

You can add some cardamom, garam masala, and turmeric for an exciting Indian-Mexican combo! 🇮🇳 🇲🇽

Pro Tips For This Recipe

Pre-cook the soya mince as per ”How to Prep Your Soya Mince Base” for the best results. Or, use store-bought prepared soya mince to save time. You want to double-check it’s vegan because some brands, like Quorn, use eggs.
Don’t rush the onions. Let them slowly caramelise and you’ll see a rich base form.
If using a pre-mixed spice blend, add it in the same step, the same way.
When deglazing, scrape the bottom of the pan to lift any caramelised bits (fonds).
Please be sure to add the chocolate and salt + pepper at the end. You don’t want to concentrate the flavours too much; we’re looking for a good balance here.
The longer the chilli will simmer—the more flavourful it will become. So you want to cook it for some 2 hours on low.
If the chilli thickens too much during simmering, a bit of vegetable broth (or even water) can help.
To make tomato puree at home, rinse the tomatoes and cut each piece with an X at the bottom (makes peeling the skin easier when blanched). Add all the tomatoes to boiling water, and boil until the skin becomes soft (will take about 1 to 2 mins). Transfer the boiled tomatoes to a bowl of cold water; using a slotted spoon here can help. When the tomatoes are cooled, peel the skin and blend them in a high-speed blender. And there’s that. Your tomato puree is ready to be used—takes hardly 10 minutes 😁

Frequently Asked Questions

How to serve vegan chocolate chilli?

More often than not, I like to keep things simple with boiled brown rice and some coriander (cilantro) sauce or Mexican rice with a side dish of Mexican salad. But sides like mashed potatoes and cauliflower bhaji taste amazing, too. Better yet—try it with your vegan waldorf salad. Or my favourite restaurant-style sexy salsa.

Oh, and since winter is almost here—you can get a nice and hearty meal by enjoying your chocolate chilli after a starter like carrot and coriander soup. Aaand if you’re meal prepping, it’s also a great filling for vegan lasagne, samosas, burritos, etc.

How long will this keep in the fridge?

Approx. 4 days. When you want to munch on it again, reheat it in the microwave. (Or in the pan with some water).

Can I freeze it?

Sure thing. Freeze your vegan chilli in freezer proof containers for up to 6 months.

What are the best sides for vegan chocolate chilli?

Serve with brown rice, mashed potatoes, Mexican salad, or even as a burrito filling.

Do I have to use dark chocolate?

I love it for the rich base, but not absolutely necessary. You can also go for cocoa powder or instant coffee instead 😊

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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