Adapted from: Epicurious
Black Bean Espresso Chili
We are still the the throes of Lady Winter weather here in the Northeast, even though it is technically spring. The snow is so pretty, but now it’s time for warmer weather and spring events. I can see the spring bulb flowers peaking through the earth. Recently, as I was driving as light snow was falling, I saw a yellow blooming forsithia bush on a corner. I should really carry my camera around because it would have made a pretty photo. Everything around the yellow bush was white or gray. I loved the contrast.
Soups, stews and chilis are still much on the menu and comforting and much appreciated when coming in from the snow. Check out my creamless tomato soup, butternut squash and apple soup, or roasted carrot soup if you are in a soup mood!
Wow, I recently tried a new black bean chili recipe. I was looking for something vegetarian and healthy, of course, but also something that I could put into the dinner rotation, which means easy and foolproof. The original recipe calls for 7 cans of black beans and makes A LOT of chili. I usually cut recipes in half (if possible or feasible) when testing them, but I wanted even less than half of this recipe to try. Voila, you have my version using 2 cans of black beans, which is enough for about four servings. The flavors meld together in such an aromatic, sweet, spicy mixture of a marvelous concoction. What can I say? I loved it and will be making it again.
- 2 tablespoons olive oil
- 1 large onion chopped
- 1/2 tablespoon espresso powder
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano leaves
- ounce One 28 can of crushed tomatoes
- 2 tablespoons honey
- 2 clove garlic or one large
- 2 cans black beans rinsed and drained
- 1/2 cup water
- 1/2 teaspoon salt
- pinch of chipotle chili powder or chili powder
- pinch of cinnamon
Heat olive oil in dutch oven or heavy soup pot over medium heat. Add onions and saute until translucent about 5 minutes or so. Next, add espresso powder, chili powder, cumin and oregano. Cook about 2 minutes. Mix in tomatoes, honey and garlic. Reduce heat to medium low, cover and simmer for about 30 minutes. Season with salt. Serve with toppings. Can be made a day ahead.