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Jumpin’ Espresso Bean Chili

Chili is a hearty dish I love experimenting with. This meatless version I created is low in fat, but high in flavor. Everyone tries to guess the secret ingredient…no one ever thinks it's coffee. —Jess Apfe, Berkeley, California
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    7 servings

Ingredients

  • 3 medium onions, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon instant coffee granules
  • 1 tablespoon baking cocoa
  • 3/4 teaspoon salt
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • Optional toppings: Sour cream, thinly sliced green onions, shredded cheddar cheese and pickled jalapeno slices

Directions

  • In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, coffee granules, cocoa and salt; cook and stir for 1 minute.
  • Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. Serve with sour cream, onions, cheese and jalapeno slices if desired.
Nutrition Facts
1 cup (calculated without optional ingredients): 272 calories, 6g fat (1g saturated fat), 0 cholesterol, 620mg sodium, 45g carbohydrate (14g sugars, 12g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat.

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