Yes I said Espresso. In my chili! I have made many vegetarian chili recipes, but most of them had way too many vegetables (don’t get me wrong, I love my veggies) but not in my chili. I wanted a hearty, smokey chili with a deep flavor and rich color (and without meat!) While reading one of my favorite food blogs, theKitchn, I came across this recipe. The secret ingredient is Espresso Powder! My favorite brand of espresso powder is Medaglia D’oro which you should be able to find at your local grocery store, if not, you can find it here.
Thank you theKitchn, for researching and posting this recipe! It is a hit with my “meat only” chili household. And that is saying something!
Vegetarian Black Bean Espresso Chili
(Originally adapted from Bon Appetit and then theKitchn)
1/4 olive Oil or Pam Cooking Spray
2-3 Onions, chopped
1/8 cup instant espresso powder (1/8 cup equals two tablespoons)
1/8 cup chili powder
1/8 cup ground cumin
1 28 ounce can whole peeled or crushed tomatoes
3 tablespoons honey
3 large garlic cloves, crushed
2 cans beans, rinsed and drained (Any variety will do, I usually combine black beans with pinto, or red kidney beans – use what you have in your pantry)
1/4 tsp Chipotle Chili powder
Heat a heavy pot over medium-high heat. Add oil (or Pam Cooking Spray). Saute onions until golden.
Mix in the espresso powder, chili powder and cumin. Cook for one minute. (The mixture is very dry).
Add tomatoes, honey and garlic. Bring to a simmer. Reduce heat, cover and simmer for 20-30 minutes.
Add the beans and chipotle chili powder. Bring to a boil. (If chili gets too dry add one cup water). Reduce heat and simmer, uncovered.
Serve with warm gluten-free bread, biscuits or corn bread.