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Vegan Chilli with Cocoa

This beautifully balanced dish is brimming with flavour and a range of nutrients, this Vegan chilli has an added surprise with a hint of cocoa! Perfect for Veganuary.


  • Small Red Potatoes (560g Chopped into Chunks)
  • White Onion (200g Finely Chopped)
  • 1 Large Red Bell Pepper
  • Low-Sodium Broth or Water (3 Cups)
  • Salt (1.5 Tsp)
  • Tomato Puree/Sauce (1 Cup)
  • Chilli Powder (1.5 Tbsp)
  • Unsweetened Cocoa Powder (2 Tbsp)
  • Smoked Paprika (1 Tsp)
  • Salt-free Tinned Black Beans (750g Drained & Rinsed)
  • Sweetcorn (135g)
Reference intake
erudus product specification with vegan chilli calorie and nutritional content
Dietary info
Gluten Free
Suitable for Vegetarians
Suitable for Vegans




Preheat the oven to 210°C (415°F) and line a baking tray with baking parchment.


Chop the potatoes and spread out on the tray evenly. Season them with salt and pepper, then bake for 15-20 minutes until golden brown.


While potatoes are cooking, prepare the chilli. Add the onion, bell pepper, water and salt in a large pan and bring to the boil. Once boiling, turn to medium-high heat and cook for 8 minutes.


Add the tomato sauce, chilli powder, cocoa powder and smoked paprika and then turn down the heat to medium-low and cook for another 5 minutes.


Add the drained beans and sweetcorn, raise the heat back to medium and cook for around 5 minutes. Taste and add salt or spices if necessary.


Garnish the dish with the roasted potatoes. If desired add some fresh avocado and red pepper flakes.