Espresso Black Bean Chili

by Courtney Rappe

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.

This entry was posted in Vegetables & Sides

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