FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Meatless, Vegetarian Recipes pg 1VEGETARIAN BEAN RECIPES >>>>> >  Chili, Espresso Black Bean Chili

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

CHILI, ESPRESSO BLACK BEAN CHILI

 

How to Cook Everything Vegetarian
This deep, richly flavored chili has enough caffeine to keep you awake—literally. (Bear this in mind when you're serving it; use decaffeinated espresso if you or your guests are caffeine sensitive or reserve it for lunch or early dinner.) Serve this with rice, a stack of warm tortillas, or tortilla chips, some crumbled queso fresco or sour cream, and parsley or cilantro.
   Other beans you can use: Earthy-flavored beans that can stand up to the other flavors—pinto, kidney, or dried soybeans—work best.
Makes: 6 to 8 servings
Time: 1½ to 2 hours, largely unattended

Ingredients

• 3 tablespoons neutral oil, like grapeseed or corn
• 2 onions, chopped
• 2 tablespoons minced garlic
• 3 cups chopped ripe tomato (about 1½ pounds whole; canned is fine; don't bother to drain)
• 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
• 2 tablespoons chili powder
• 1/4 cup dark brown sugar or 3 tablespoons molasses
• One 3-inch cinnamon stick
• 1 pound dried black beans, washed, picked over, and soaked if you like
• Salt and freshly ground black pepper
 

Directions

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomato, espresso, brown sugar, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more sugar, salt, or pepper. Serve or store, covered, in the refrigerator for up to 3 days.

Chocolate Chili. Closer to a deeply flavored Oaxacan mole: Replace the espresso with 1/2 cup chopped Mexican chocolate or 1/4 cup chopped bittersweet chocolate. Decrease the sugar by half if you're using the Mexican chocolate.
 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages