Vegetarian Chipotle Black Bean Chili Recipe

By Kristen Mercure

Vegetarian Chipotle Black Bean Chili

Chilly temperatures call for spicy chili.  But not just any chili – a wham-bam, ka-pow style chili thanks to a special ingredient: coffee.  Oh, but not just any coffee: French Roast.  The mother of all coffees – the deepest, darkest, most intense roast out there.  French Roast brings a strong, smoky flavor to the party that enhances anything it touches, including spice.  And this chili has spice thanks to our good friends: chili powder and chipotle.   Throw together a pot of this chili and prepare for your football/track meet/lazy Sunday experience to be turned up to 11.

Vegetarian Chipotle Black Bean Chili

Serves 4

Ingredients

  • 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 French Roast Coffee K-Cup® or Vue® pack, brewed at 8-oz setting
  • 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

 

Vegetarian Chipotle Black Bean Chili

Directions

Heat oil in heavy large pot over medium-high heat.  Add onions and pepper and cook until tender and beginning to turn golden, about 8- to 10-minutes.

Add garlic, chili powder, and cumin.  Cook 1-minute.  Add tomatoes, coffee, and chipotle.  Bring to a simmer.  Reduce heat to low, cover and simmer for 30-minutes, stirring occasionally.

Add beans and salt.  Bring mixture to a boil over high heat.  Reduce heat to low and simmer, uncovered, until mixture thickens slightly, stirring often, about 30-minutes.  Season to taste with additional salt, if necessary.  Garnish with cheddar cheese, sour cream, and chives, if desired.

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