Espresso Black Bean Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 192.9 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 6.5 g

View full nutritional breakdown of Espresso Black Bean Chili calories by ingredient
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adapted from Mark Bittman's How to Cook Everything Vegetarian adapted from Mark Bittman's How to Cook Everything Vegetarian
Number of Servings: 8


    3 tablespoons neutral oil, like grapeseed or corn
    2 onions, chopped
    2 tablespoons minced garlic
    3 cups canned tomatoes
    1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee or 2 tablespoons espresso powder
    2 tablespoons chili powder
    1/4 cup dark brown sugar or 3 tablespoons molasses
    One 3-inch cinnamon stick
    1 pound dried black beans, washed, picked over and soaked for around 8 hours (soaking is optional, though--I used dried beans sans soak and it turned out just fine)
    Salt and freshly ground pepper


1. Put the oil in a large pot with a tight-fitting lid over a medium high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomato, espresso, brown sugar, cinnamon and beans, and add enough water to cover. Bring to a boil and then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans begin to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender - anywhere from another 45 minutes to 1 hour and 30 mins. Taste and adjust the seasoning, adding more sugar, salt or pepper.

I served it garnished with sour cream and chopped cilantro.

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.

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