BLACK BEAN AND ESPRESSO CHILI

 

  • Cooking Time:
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Ingredients

  • 1/2 c olive oil
  • 5 L onions, chopped
  • 1/4 c instant espresso powder
  • 1/4 c chili powder
  • 1/4 c ground cumin
  • 1/4 c dried oregano leaves
  • 2 (28 oz) cans crushed tomatoes
  • 1/3 c honey
  • 6 garlic gloves
  • 7 (15 oz) cans black beans, drained
  • 2 c water
  • 2 t salt
  • 1/4 t ground chipotle chili powder
  • Large pinch of ground cinnamon

Directions

  • Heat oil in heavy large pot over medhi heat. Add onions and saute until tender, about 8 minutes. Mix in espresso powder, 1/4 c chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to med-lo, cover, and simmer 30 minutes.
  • Add beans, 2c water, 2t salt, chipotle chile powder, and cinnamon. Bring to boil over high heat. Reduce heat to med and simmer uncovered until mix thickens slightly, stirring often, about 30 minutes. Season to taste with more salt.

Notes

Categories: Main Dish 
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