Chilli Hotpot with Black Beans, Lentils & Chocolate

This is a simple, hearty dish that lends itself to bulk cooking. We’ve used tinned beans and lentils for speed but feel free to use home-cooked pulses. Cacao and chocolate have been used as savoury flavourings in Central America for a very long time. They add a dark and rich flavour rather than sweet and milky.

Easy recipeEasy Gluten free Wheat free
Add to favourites

Click on a star to rate this recipe! You must log in first.

Average rating 4.3 / 5. Vote count: 6

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

Cook time

Total time

40 minutes


Mexican, Central and South American


  • mains




  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • ½ tsp chilli powder
  • 2 tsp cumin seeds
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1½ sticks celery, sliced
  • 1½ medium carrots, peeled and sliced
  • 1 red pepper, cored and sliced
  • 1 tin brown or green lentils (400ml/14oz tin), drained and rinsed
  • 1 tin black beans, drained and rinsed
  • 500ml/2 cups passata
  • 1 tsbp syrup (eg agave, maple etc – optional) or dark brown sugar
  • Juice 1 lime
  • 180-300ml stong vegan stock
  • 2 tsp cocoa or cacao powder OR 2-3 squares of dark vegan chocolate

Optional serving suggestions: fresh coriander, guacamole, vegan sour cream or creme fraiche, tortilla chips, brown rice, hot pepper sauce (if you like it hot!)


  1. Fry the onion until soft.
  2. Add the garlic and fry for a further minute. Pop in the spices then cook for another minute.
  3. Add the celery, carrots and red pepper and cook for 7-10 minutes, stirring frequently.
  4. Add the passata and the minimum amount of stock and stir in. Cook for about 10-15 minutes on a simmer or until the vegetables have softened.
  5. Add the lentils and beans. Stir again, adding more stock if needed.
  6. Add the cocoa, cacao or chocolate, the syrup (or sugar) and lime juice. Cook for another five minutes. Taste and add more stock powder, salt, syrup or lime juice if necessary.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Vegan ‘Chicken’ Tikka Masala

Add to favourites
This curry is so delicious and indulgent – our new favourite! It’s really worth making your own paste but if you don’t have time, shop-bought options are a great alternative…

15 Minute Ramen (One Pot)

Add to favourites
This recipe is full of flavour and healthy ingredients – so quick and easy too! Perfect for busy evenings and workday lunches 🙂

Speedy Marinated Tofu

Add to favourites
This tofu makes the perfect accompaniment to lots of dishes from Buddha bowls, pasta, salads (cold and warm), poke bowls, stir fries, noodle dishes – just about anything really! We…