Vegan Black Bean Espresso Chili

I love almost all kinds of chili, but this vegan black bean espresso chili I’ve been cooking up in my kitchen is super good (and pretty damn healthy).

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

Ingredients

• 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)

Directions

1. Heat a heavy pot over medium-high heat. Add the oil. Add the onions and sauté until translucent.
2. 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.
3. 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.
4. Serve and enjoy with a little melted cheese, a little avocado or a little sliced chicken on top.
5. Or, portion out into single-size servings and freeze.

Are you a chili fan like me? Check out this Amber Ale Turkey Chili!