Black Bean & Espresso Chili

This recipe originally appeared in Bon Appetit but I found it on The Kitchen Sink which is another new favourite of mine. I've actually bookmarked a number of Kristin's recipes and will be bringing them out for future evenings and afternoons. This is the first I've made of hers, and apart from some tricky maths to make this recipe one that would actually fit in my not-so-large largest pot it seemed very easy to follow which I appreciate.  This recipe appealed to me as the weather seemed to be getting cool enough to break out the chili, and I am always on the hunt for vegetarian recipes that are Wil-friendly. Since he loves chili I thought I would give this a shot.  I knew that he would be resistant at first as he makes a pretty awesome chili himself, but I was hoping to bring him round.

 

 

Apart from reducing the quantities I made very little changes to this recipe, although I skipped the chocolate shavings on top (had to save those for after!) and decided to use Monterrey jack cheese as a topping to give it an extra kick. You know how partial we both are to the spicy.  So far I haven't had the greatest luck with recipes including coffee flavours but this dish was pretty good, although the espresso flavour wasn't all that strong. It did give a subtle something though. I think I would make this recipe again, although maybe that would be the end of my marriage. Wil described the discovery that this was a meat-free chili as though we were in our 60s and it was sex night, only to find out it was that time of the month. Not the prettiest comparison but pretty spot on if you know Wil!

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.