Three Bean And Coffee Chili Recipes

THREE-BEAN CHILI

Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

THREE-BEAN AND COFFEE CHILI

Three-Bean and Coffee Chili image

Make and share this Three-Bean and Coffee Chili recipe from Food.com.

Provided by Kerry_Eire

Categories Black Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 large garlic cloves, minced
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons dried oregano leaves
2 (28 ounce) cans crushed tomatoes (with puree)
2 tablespoons honey
1 cup strong coffee
2 (15 ounce) cans black beans, rinsed & drained
2 (15 ounce) cans kidney beans, rinsed & drained
1 (15 ounce) can garbanzo beans, rinsed & drained
1 roasted red pepper, seeded and chopped
1 cup chicken stock (can substitute tomato juice or light beer)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon

Steps:

Heat olive oil in a large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Add garlic and sauté for another minute.
Mix in chili powder, cumin, and oregano. Cook 1 minute.
Mix in tomatoes, honey, and coffee. Add drained beans, red pepper, chicken stock, and remaining spices. Bring to simmer. Reduce heat to medium-low and simmer 60 minutes uncovered or until mixture thickens.
If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeño peppers.

Nutrition Facts : Calories 446.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 0.9, Sodium 1281.2, Carbohydrate 74.7, Fiber 19.6, Sugar 16.9, Protein 19.2

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