Black Bean And Espresso Chili
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil5 large
Onion (chopped)1 cup
Instant Espresso Powder1 cup
Chili Powder1 cup
Ground Cumin1 cup
Oregano Leaves (dried)1 cup
Honey6 large
Garlic Cloves (minced)2 cups
Water1 tbsp
SaltDirections:
1
Heat oil in heavy large pot over medium-high heat
2
Add onions and sauté until tender, about 8 minutes
3
Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano
4
Cook 1 minute
5
Mix in tomatoes, honey, and garlic
6
Bring to simmer
7
Reduce heat to medium-low, cover, and simmer 30 minutes
8
Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon
9
Bring to boil over high heat
10
Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes
11
Season with salt
12
(Can be prepared 1 day ahead
13
Cool slightly
14
Refrigerate uncovered until cold, then cover and refrigerate
15
Rewarm before serving
16
) Place toppings in individual condiment bowls
17
Ladle chili into bowl and serve toppings alongside
18
Heat oil in heavy large pot over medium-high heat
19
Add onions and sauté until tender, about 8 minutes
20
Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano
21
Cook 1 minute
22
Mix in tomatoes, honey, and garlic
23
Bring to simmer
24
Reduce heat to medium-low, cover, and simmer 30 minutes
25
Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon
26
Bring to boil over high heat
27
Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes
28
Season with salt
29
(Can be prepared 1 day ahead
30
Cool slightly
31
Refrigerate uncovered until cold, then cover and refrigerate
32
Rewarm before serving
33
) Place toppings in individual condiment bowls
34
Ladle chili into bowl and serve toppings alongside