Spicy Black Bean Chili

Name: Spicy Black Bean Chili
Yield: 4
Cuisine: Ready-To-Use Stocks Recipes
Ingredients: 2 tablespoons vegetable oil; 2 large onions, diced; 1 green bell pepper, seeded and diced; 3 cloves garlic, minced; 2 tablespoons ground cumin; 2 tablespoons chili powder; 2 tablespoons instant espresso or coffee; 1 tablespoon cocoa; 2 teaspoons dried oregano; 1 teaspoon minced chipotle pepper; 1/2 teaspoon ground cinnamon; 3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water (or use 2 cups More Than Gourmet Ready-to-Use Vegetable Stock); 3 cans (15 ounces each) black beans, rinsed and drained; 1 large can (28 ounces) diced tomatoes; 2 tablespoons honey; 2 teaspoons kosher salt, plus additional as needed; Ground black pepper; For toppings: your choice of chopped fresh cilantro, shredded Monterey Jack or Pepper Jack cheese, sour cream, diced avocados, chopped scallions, prepared salsa, crumbled tortilla chips, chopped bittersweet chocolate

Rated 5 stars by 1 users

Servings

4 to 6

A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!

Ingredients

2 tablespoons vegetable oil
2 large onions, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons instant espresso or coffee
1 tablespoon cocoa
2 teaspoons dried oregano
1 teaspoon minced chipotle pepper
1/2 teaspoon ground cinnamon
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water (or use 2 cups More Than Gourmet Ready-to-Use Vegetable Stock)
3 cans (15 ounces each) black beans, rinsed and drained
1 large can (28 ounces) diced tomatoes
2 tablespoons honey
2 teaspoons kosher salt, plus additional as needed
Ground black pepper
For toppings: your choice of chopped fresh cilantro, shredded Monterey Jack or Pepper Jack cheese, sour cream, diced avocados, chopped scallions, prepared salsa, crumbled tortilla chips, chopped bittersweet chocolate

Methods/Steps

Warm the oil in a large skillet over medium heat. Add the onions and green pepper and sauté until the vegetables are softened, about 5 minutes. Add the garlic, cumin, chili powder, instant espresso, cocoa, oregano, chipotle, and cinnamon and cook for 1 minute more.
Transfer the mixture to a 6- to 8-quart slow cooker. Add the vegetable stock, beans, tomatoes, honey, salt, and several grinds of black pepper and stir well to blend. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Season to taste with additional salt and black pepper and serve with a selection of toppings.

Filed in: & Bisques, Black Bean, Bring on the Crock Pot, Chili, Degree of Difficulty, Dietary Lifestyle, Everyday Meals, Feed My Family Well, Gluten-Free, Gourmet Soups, How I Want to Cook, Moderate Family Recipes, Our Family Recipes, Ready-To-Use Stocks Recipes, Recipes by Category, Recipes by Product, Stews, Vegan / Vegetarian, Vegetable-Based Recipes, Vegetables, Vegetarian, Vegetarian Chili, What's For Dinner?

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