Jumpin' Espresso Bean Chili |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 7 |
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Chili is a hearty dish I love experimenting with. This meatless version I created is low in fat, but high in flavor. Everyone tries to guess the secret ingredient…no one ever thinks it's coffee. Ingredients:
3 medium onions, chopped |
2 tablespoons olive oil |
2 tablespoons brown sugar |
2 tablespoons chili powder |
2 tablespoons ground cumin |
1 tablespoon instant coffee granules |
1 tablespoon baking cocoa |
3/4 teaspoon salt |
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices, optional |
Directions:
1. In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute.
2. Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve with sour cream, onions, cheese and jalapeno slices if desired. Yield: 7 servings.
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