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Jumpin’ Espresso Bean Chili

Total Time

Prep: 15 min. Cook: 35 min.

Makes

7 servings

I love experimenting with chili and creating different takes on the classic hearty dish. This meatless version is low in fat but high in flavor. Everyone tries to guess the secret ingredient, but no one ever thinks it’s coffee! —Jessie Apfel, Berkeley, California
Jumpin' Espresso Bean Chili Recipe photo by Taste of Home

Ingredients

  • 3 medium onions, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon instant espresso powder or 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

  1. In a Dutch oven, saute the onions in oil until tender. Add the brown sugar, chili powder, cumin, espresso powder, cocoa and salt; cook and stir for 1 minute.
  2. Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 30 minutes to allow flavors to blend. If desired, serve with sour cream, onions, cheese and jalapeno slices.

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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