Chipotle Black Bean Chili for Football Season featuring revv®

By Briana Keene

It’s officially Football season and that means only one thing! Well, a few actually, but a couple of them being tailgating and comfort foods 🙂 With our NEW revv® NO SURRENDER™ Coffee as a secret ingredient, its smooth and dark roast will definitely throw a punch into our Chipotle Black Bean Chili recipe!


Vegetarian Chipotle Black Bean Chili

Serves 6


  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 red bell pepper, seeds and stem removed, chopped
  • 4 garlic cloves, minced
  • 2 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 28-oz can crushed tomatoes with added puree
  • 1 revv® NO SURRENDER™ K-Cup® pod
  • 1 chipotle chili in adobo, minced
  • 3 15-oz cans black beans, drained and rinsed
  • ½ teaspoon kosher salt
  • Grated Vermont cheddar cheese, sour cream, fresh chives to garnish, as desired


  • Brew a revv® NO SURRENDER™ K-Cup® Pod in your Keurig® brewer, on the 8 oz cup setting.
  • Dice the veggies.
  • Add all ingredients to a slow cooker or large pot, with the exception of cheese, sour cream and fresh chives.
  • Cook on low for 8 hours or on stove top, on medium heat for 1 hour, stirring regularly.

Garnish with any cheese, sour cream or fresh chives and enjoy!

Go team!




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