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Recipe Name: Black Bean and Espresso Chili Difficulty: Easy
Source: Bon Appetit Serving Size:
Ethnicity: Mexican Comments:
Base: Vegetable Serve this over the Baked White Polenta with Two Cheeses, and season with any--or all--of the suggested toppings (chocolate adds Mole flavor) 
Course: Entree
Preparation Time: 30-60 Minutes

1/2 Cup(s) olive oil
5 Each(s) large onions, chopped
1/4 Cup(s) instant espresso powder
1/4 Cup(s) chili powder
1/4 Cup(s) ground cumin
1/4 Cup(s) dried oregano leaves
2 Each(s) 28oz. cans crushed tomatoes with added puree
1/3 Cup(s) honey
6 Each(s) large garlic cloves, minced
7 Each(s) 15oz. cans black beans, rinsed, drained
2 Cup(s) water
1 Tablespoon(s) salt
1/4 Teaspoon(s) chipotle chile powder or chili powder
1 Each(s) large pinch of ground cinnamon
Heat oil in heavy large pot over medium-high heat. Add onions and saute until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium an dsimmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Assorted toppings (sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapenos, and shaved bittersweet chocolate)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

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