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Recipe: Spicy Black Bean Chili

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

Serves
4 to 6
  • 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

  1. 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.
  2. 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.
  3. Season to taste with additional salt and black pepper and serve with a selection of toppings.
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Classic French Stocks and Sauces