Recipes
Recipes
Black Bean and Espresso Chili
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 or sugar |
| 6 | large garlic cloves, minced |
| 7 | 15-ounce cans black beans, rinsed, drained |
| 2 | cups water |
| 2 | teaspoons salt |
| 1 | teaspoon Cook's Delight Chipotle Base |
| Large pinch of ground cinnamon | |
Directions
- 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 or sugar, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes.
- Add beans, 2 cups water, salt, Cook's Delight Chipotle Base, 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.
- Ladle chili into bowl and serve toppings alongside.
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