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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!


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


  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