My grandfather, I am told, loved making black bean soup. He loved to cook. Unfortunately, he passed away 6 months after I was born so I never knew him and don’t have any clear memories. I am curious what he would think of this black bean chili. It is a interesting twist on classic black bean chili and includes a lot of onions, espresso powder and honey. This is my favorite black bean chili recipe! I hope you enjoy it!
Ingredients
1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
2-4 Tbsp chili powder (you can decide how much chili powder to add based on spicyness preference. I usually add only 2 Tbsp)
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
Preparation
Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 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 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.
