Tired of the same old chili? Get ready to awaken your taste buds with a chili that’s as bold and energizing as your morning coffee! This Espresso Black Bean Chili is a game-changer. The coffee adds an incredible depth and a subtle smoky richness that perfectly complements the earthy black beans and warm spices. It’s a deeply satisfying, surprisingly easy, and largely hands-off meal that will have everyone asking for your secret ingredient. Perfect for a cozy dinner, this is one recipe you’ll come back to again and again.
Ingredients
• 3 tablespoons / 45 ml neutral oil, like grapeseed or corn
• 2 large onions, chopped
• 2 tablespoons minced garlic
• 3 cups / 680g chopped ripe tomatoes, canned is fine
• 1/2 to 1 cup / 120 to 240 ml freshly brewed espresso
• 2 tablespoons chili powder
• 1/4 cup / 50g packed dark brown sugar
• 1 3-inch / 7.5 cm cinnamon stick
• 1 pound / 450g dried black beans, washed and picked over
• Salt and freshly ground black pepper to taste
Instructions
1. Place a large pot or Dutch oven with a tight-fitting lid over medium-high heat. Add the oil. Once hot, add the chopped onions and cook, stirring occasionally, until soft, about 5 minutes.
2. Stir in the minced garlic and cook for one more minute until fragrant.
3. Add the chopped tomatoes, espresso, chili powder, brown sugar, cinnamon stick, and dried black beans. Pour in enough water to cover all the .
4. Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover the pot and cook, stirring occasionally, for 30 to 40 minutes, or until the beans begin to soften.
5. Add a generous pinch of salt and pepper. Continue to cook, covered, until the beans are fully tender, which can take another 45 minutes to 1.5 hours.
6. Once the beans are tender, taste the chili and adjust the seasoning as needed, adding more sugar, salt, or pepper to your liking. Remove the cinnamon stick before serving.
Nutritional Information
• Please note: is an estimate and may vary based on the specific and brands used.
• Serving Size: 1 cup
• Calories: Approx. 350-450 kcal
• This dish is an excellent source of plant-based protein and fiber.
Pro Tips
• & Variations
• Bean Swaps: No black beans? Earthy beans like pinto, kidney, or even dried soybeans work beautifully in this recipe.
• Caffeine-Free Option: For a late-night meal or for those sensitive to caffeine, simply use decaffeinated espresso or coffee. The rich flavor will still shine through.
• Chocolate Chili Twist: For a flavor reminiscent of a deep Oaxacan mole, replace the espresso with 1/2 cup chopped Mexican chocolate or 1/4 cup chopped bittersweet chocolate. If using Mexican chocolate, reduce the brown sugar by half.
• Serving Suggestions: Elevate your chili by serving it with rice, warm tortillas, tortilla chips, crumbled queso fresco, a dollop of sour cream or vegan crema, and fresh cilantro.
FAQ
Q: Is this vegetarian chili a good source of protein
A: Absolutely! Black beans are a fantastic source of plant-based protein and fiber, making this Espresso Black Bean Chili a hearty and satisfying meal that will keep you full and energized.
Q: How can I make this espresso chili recipe vegan
A: This chili is naturally vegan as written. To keep it fully vegan when serving, simply top it with vegan crema or dairy-free sour cream, and omit the queso fresco. It’s delicious with avocado and fresh cilantro.
Q: Can I make this vegetarian black bean chili ahead of time
A: Yes, this chili is perfect for meal prep! The flavors actually deepen and become even richer overnight. Store it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months for an easy, delicious meal later.
Q: What can I use instead of a cinnamon stick
A: If you don’t have a cinnamon stick, you can substitute it with 1/2 teaspoon of ground cinnamon. Add it along with the other spices like the chili powder for a similar warm, aromatic flavor.
