Espresso Black Bean Chili

PREP TIME: 10 minutes

COOK TIME: 1 hour

YIELDS: 5-6 servings

1 tablespoon olive oil
2 large onions, chopped
2 tablespoons Fire & Flavor Coffee Rub
1 tablespoon regular or ancho chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 – 28 ounce can fire roasted, crushed tomatoes
2 tablespoons brown sugar
3 cloves garlic, minced
3 – 15 ounce cans black beans, drained and rinsed
1 ½ teaspoons kosher salt
2 cups water
¼ teaspoon cinnamon

Avocado, goat cheese, sour cream, green onions, shredded cheese

FIRST  Heat oil in a heavy pot over medium-high heat. Sauté onions until tender, about 8 minutes. Mix in coffee rub, chili powder, cumin, and oregano.

NEXT  Add tomatoes, sugar, and garlic; cover and simmer over low heat for 15 minutes. Add beans, salt, water, and cinnamon. Bring to a simmer and cook, uncovered, for 20 minutes or until soup thickens slightly. Season with salt and pepper to taste.

LAST Spoon into bowls and garnish with desired toppings.

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