Black Bean Espresso Chili
Adapted from Bon Appétit
serves 4
1/4 cup olive oil
3 onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1 28-ounce cans crushed tomatoes
3 tablespoons honey
3 large garlic cloves, minced
6 cups cooked black beans OR mixture of beans OR 3 15-ounce cans of beans
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon chipotle chili powder
Pinch of ground cinnamon
Heat a heavy pot over medium-high heat. Add the oil. Add onions and sauté for about 8 minutes.
Mix in the espresso powder, 1/8 cup chili powder 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, 1 cup water, salt, chipotle chili powder and cinnamon. Increase the heat to high and bring to a boil. Reduce heat and simmer, uncovered and stirring often, for about 30 minutes, or until mixture thickens a bit more.
Taste and adjust salt if necessary.
Adapted from Bon Appétit
serves 4
1/4 cup olive oil
3 onions, chopped
1/8 cup instant espresso powder
1/8 cup chili powder
1/8 cup ground cumin
1 28-ounce cans crushed tomatoes
3 tablespoons honey
3 large garlic cloves, minced
6 cups cooked black beans OR mixture of beans OR 3 15-ounce cans of beans
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon chipotle chili powder
Pinch of ground cinnamon
Heat a heavy pot over medium-high heat. Add the oil. Add onions and sauté for about 8 minutes.
Mix in the espresso powder, 1/8 cup chili powder 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, 1 cup water, salt, chipotle chili powder and cinnamon. Increase the heat to high and bring to a boil. Reduce heat and simmer, uncovered and stirring often, for about 30 minutes, or until mixture thickens a bit more.
Taste and adjust salt if necessary.
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