If you don’t eat meat, this is a fabulous option for you. If you eat meat, add a little grilled chicken on top of the chili when you serve it. And of course, a sprinkle of your favorite cheese. ‘-)
Makes 9 – 10 servings
- ¼ cup olive oil
- 1 small white onion, chopped
- 1 small red onion, chopped
- 1/8 cup instant espresso powder
- 1/8 cup ground paprika
- 1/8 cup ground oregano
- 1/8 cup ground cumin
- 1 28-oz can crushed tomatoes
- 3 tbsp honey
- 3 large garlic cloves, minced
- 6 regular-sized cans black beans (make these the spicy variety if you like)
- 1.5 cups water
- 1.5 tsp salt
- Chili oil to taste
- Pinch of ground cinnamon
- Optional: add more veggies to the mix with 2 cups sliced crimini mushrooms or 1 large orange bell pepper. Add some spice with 1-2 ancho chipotle peppers (diced, seeds removed)
- Heat a heavy pot over medium-high heat. Add the oil. Add the onions and sauté until translucent.
- Mix in espresso powder, paprika, cumin, oregano and cook for 1 minute. Add tomatoes, honey and garlic. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 30 minutes.
- Add the beans, water, salt, pepper, chili oil, cinnamon and mushrooms. Increase heat to high and bring to a boil. Reduce heat and simmer, uncovering and stirring often, for about 30 minutes or until texture thickens a bit.
- Serve and enjoy with a little melted cheese, a little avocado or a little sliced chicken on top.
- Or, portion out into single-size servings and freeze.
Are you a chili fan like me? Check out this Amber Ale Turkey Chili!