Black Bean Espresso Chili

Well I believe it’s safe to say that fall weather is officially here in South Carolina, which means late spring temperatures in the afternoon and winter temperatures at night. With that said, our low here in the Lowcountry was in the forties Sunday night and into Monday morning. When the weather turns chilly, what better to warm you up than soup or stew, or how about chili? I decided to go the chili route.

The wonderful thing about chili is that is that it’s infinitely adjustable and this recipe is something I scrapped together from my pantry and took very little effort. The espresso adds a mysterious smoky zip that’s complimented by a dash of cinnamon. The pumpkin doesn’t stand out on its own, but rather works to add thickness and depth (no, it won’t taste like pumpkin spice chili). I added a little more spice than I recorded, simply because my hunny loves him some hot chili. The way it’s recorded is more to my taste but it’s equally good extra spicy. I have to admit this was pretty addictive – I already have requests to make this again.

 Served with Shrimp

Black Bean Espresso Chili

3 T olive oil
1 red onion, chopped
2-3 cloves garlic, minced
1 16 oz can unseasoned black beans, drained
1 17.64 oz box rustic chopped tomatoes, undrained
1 c pumpkin puree
1-2 c water
1 1/2 T instant espresso powder
2 T chili paste
2 T cayenne
1/4 t cinnamon
1 t cumin
3 T fresh cilantro, chopped, plus extra for serving
1/2 t black pepper
1 1/2 T Sriracha
Plain Greek yogurt to serve, optional
1 1/2 T green onion, chopped, to serve, optional
In a large saucepan, cook red onion over medium heat until just softened. Add garlic and cook until golden.

Sautee Onion

Add black beans, tomatoes, pumpkin puree and water; stir well to combine and bring to a low boil for about 10 minutes. Reduce heat to medium-low and ad espresso, chili paste, cayenne, cinnamon, cumin, black pepper, Sriracha and cilantro.

Add Tomatoes

Add Chili Paste

Cover and allow to simmer for 30-45 minutes, checking for sticking and stirring every few minutes.

Serve topped with a dollop of plain Greek yogurt, cilantro and green onion. I added sauteed shrimp to mine as well, you know for extra protein and just because I love me some skrumps.


Served with Shrimp

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