Black Bean And Espresso Chili Recipes

JUMPIN' ESPRESSO BEAN CHILI

Jumpin' Espresso Bean Chili image

Chili is a hearty dish I love experimenting with. This meatless version I created is low in fat, but high in flavor. Everyone tries to guess the secret ingredient...no one ever thinks it's coffee. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 13

Ingredients

3 medium onions, chopped
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon instant coffee granules
1 tablespoon baking cocoa
3/4 teaspoon salt
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Optional toppings: Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices

Steps:

In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute. , Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. Serve with sour cream, onions, cheese and jalapeno slices if desired.

Nutrition Facts : Calories 272 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (14g sugars, Fiber 12g fiber), Protein 12g protein. Diabetic Exchanges

BLACK BEAN AND ESPRESSO CHILI

Black Bean and Espresso Chili image

Categories Coffee Bean Tomato Sauté Super Bowl Vegetarian Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon
Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

BLACK BEAN AND ESPRESSO CHILI

Black Bean and Espresso Chili image

Serve this over the Baked White Polenta with Two Cheeses, and season with any ? or all ? of the suggested toppings (chocolate adds mole flavor).

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
•5 large onions, chopped
•1/4 cup instant espresso powder
•1/4 cup chili powder
•1/4 cup ground cumin
•1/4 cup dried oregano leaves
•2 28-ounce cans crushed tomatoes with added puree
•1/3 cup honey
•6 large garlic cloves, minced
•7 15-ounce cans black beans, rinsed, drained
•2 cups water
•1 tablespoon salt
•1/4 teaspoon chipotle chili powder or chili powder
•Large pinch of ground cinnamon

Steps:

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.
Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

BLACK BEAN AND ESPRESSO CHILI

BLACK BEAN AND ESPRESSO CHILI image

Categories Soup/Stew

Yield 8 bowls

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon
Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Steps:

DO AHEAD Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

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