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Mexican Black Bean & Chocolate Chilli Recipe

Mexican Black Bean and Chocolate Chilli

Mexican Black Bean and Chocolate Chilli

Jenny Tschiesche
Course Main Course
Cuisine Mexican


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp oil
  • 1 onion chopped
  • 1 red pepper chopped
  • 1 aubergine chopped
  • ½ tsp each ground cumin and ground coriander
  • 1 tsp chopped garlic
  • 400 g black beans drained and rinsed
  • 400 g chopped tomatoes
  • 1 tbsp soy sauce
  • 30 g grated vegan dark chocolate
  • brown rice Vegan Sour Cream (see page 11), finely sliced red onion, diced avocado, coriander and tortilla chips, to serve (optional)


  • Set the Instant Pot to SAUTÉ and add the oil then the onion, (bell) pepper and aubergine/eggplant. If the ingredients start to stick a little (aubergine/ eggplant tends to act like a sponge to oil and suck it all up) then adjust the sauté to LOWER using the SAUTÉ button or dial.
  • Sauté until the aubergine/ eggplant is soft and the onion transparent. Add the spices and garlic then the beans, tomatoes and soy sauce.
  • Set to PRESSURE for 3 minutes. NPR at the end of cooking then remove the lid and stir in the chocolate.
  • Serve with all or any of the suggested garnishes and/or accompaniments, as preferred.
Keyword Instant Pot, Official Recipe Contributor, vegan
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