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Espresso Black Bean Chili – vegetarian recipe
Stav Kogan

Espresso Black Bean Chili

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 de
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8 serving
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) neutral oil, like grapeseed or corn
  • 2 large onions, chopped
  • 2 tablespoons (30 ml / 1 fl oz) minced garlic
  • 3 cups (680 g / 24 oz) chopped ripe tomatoes, canned is fine
  • 1/2 to 1 cup / 120 to 240 ml freshly brewed espresso
  • 2 tablespoons (30 ml / 1 fl oz) chili powder
  • 1/4 cup (50 g / 1.76 oz) packed dark brown sugar
  • 1 3-inch / 7.5 cm cinnamon stick
  • 1 pound (450 g / 15.9 oz) dried black beans, washed and picked over
  • Salt and freshly ground black pepper to taste
  • & 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 (480 ml) chopped Mexican chocolate or 1/4 cup (960 ml) chopped bittersweet chocolate. If using Mexican chocolate, reduce the brown sugar by half.

Method
 

  1. Place a large pot or Dutch oven with a tight-fitting lid over medium-high heat.
  2. Add the oil.
  3. Once hot, add the chopped onions and cook, stirring occasionally, until soft, about 5 minutes.
  4. Stir in the minced garlic and cook for one more minute until fragrant.
  5. Add the chopped tomatoes, espresso, chili powder, brown sugar, cinnamon stick, and dried black beans.
  6. Pour in enough water to cover all the .
  7. Bring the mixture to a boil, then reduce the heat to a steady simmer.
  8. Cover the pot and cook, stirring occasionally, for 30 to 40 minutes, or until the beans begin to soften.
  9. Add a generous pinch of salt and pepper.
  10. Continue to cook, covered, until the beans are fully tender, which can take another 45 minutes to 1. 5 hours.
  11. Once the beans are tender, taste the chili and adjust the seasoning as needed, adding more sugar, salt, or pepper to your liking.
  12. Remove the cinnamon stick before serving.

Nutrition

Calories: 410kcalCarbohydrates: 68gProtein: 18gFat: 6g

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