Superfood Slowcooker Chili with Cacao & Maca (vegan, gf, df)

One-pot slow cooker meals are a modern day miracle in the kitchen.

Throw all the ingredients in, turn it on, and walk away. Come back in a few hours to see the miracle you created, and ta-da! Plate and serve. (Oh yes!!!) 

This recipe takes your standard chili up a couple levels. 

Level 1: vegan, because with the right flavors added in, there’s no need for meat. 

Level 2: superfoods cacao and maca. 

Cacao? Wait, isn’t that… like chocolate? In my chili? And maca – what’s that gonna taste like?

Trust me (and many others) on this one – it will NOT taste like chocolate chili! (But if you’re into that, you can add more cacao powder!).

Cacao brings a rich, earthy flavor to the chili, with no signs of chocolate.

Maca adds a subtle, caramelized hint.

The combo also provides added vitamins and minerals to raise the nutrient density.

Make no beans about it, this chilli is tasty.

And versatile! Make it as spicy or mild as you want (add more cayenne), and use whatever beans you fancy. I like to keep them minimal so we don’t “offend” each other the rest of the evening.

So here you go, your one-pot miracle chili, with superfoods and vegan-friendly!

P.S. I’ve noticed Americans spell it “chili” and British-English spells it “chilli”.

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Superfood Slowcooker Chili with Cacao and Maca

Prep time: 10 minutes

Cook time: 3-4 hours

Servings: 6-8

Equipment: Slow cooker (or large stovetop, but plan to stay home for 3-4 hours to keep an eye on it)

Dietary info: gluten-free, nut-free, vegan

Cacao powder and Maca powder add earthy, rich flavors to this vegan chili

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Ingredients:

• 1 medium onion, chopped

• 1 medium bell pepper, chopped (any color) 

• 4 cloves garlic, chopped

• 2 cups vegetable broth

• 1 can tomato paste

• 1 can diced tomatoes 

• 1 small sweet potato chopped

• 2 cans 15oz beans (your choice – kidney & black if you’re unsure)

• 2 tablespoon Cacao powder

• 2 teaspoons Maca powder

• 1/2 teaspoon black pepper

• 1 teaspoon chili powder

• 1/2 teaspoon of dried oregano

• 1/8 teaspoon of cayenne pepper (more if you like it fiery)

• Salt to taste 

Toppings (optional)

• hemp seeds

• cilantro

• spring onions (thinly sliced)

• Non-vegan toppings: feta or cheddar cheese, sour cream)

Instructions:

1. Combine all ingredients except toppings in a slow cooker.

2. Cook in high for 3 hours or low for 5-6 hours.

3. Taste-test and add a pinch more dried seasonings if desired (black pepper, chili powder, dried oregano, cayenne)

4. Turn off slow cooker and spoon chili into bowls.

5. Add toppings and serve.

Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days.  Can also be frozen (cool in the refrigerator first, then transfer to freezer). 

Kitchen tip: if freezing in glass jars (my recommendation), only fill 2/3 and be sure contents are below the neck. Place the lid on loosely until its frozen, then you can tighten the lid. This prevents the glass from cracking and ruining your chili and your jar. 

Try it out and tell us how you liked it in the comments below! 

Love it? Share it with someone you love. Or at least like.