Hearty Vegan Espresso-Infused Chili

Image of a bowl of vegan espresso-infused chili topped with cilantro and vegan sour cream, beside a cup of espresso on a clean table, under warm light.
Hearty Vegan Espresso-Infused Chili

Introduction

Warm up your day with this unique and hearty dish inspired by today's favorite robust drink. Dive into the comforting blend of flavors with a vegan twist that promises to delight your taste buds.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups vegan mince or crumbled tempeh
  • 2 tbsp tomato paste
  • 1 cup strong brewed espresso
  • 2 cans (14.5 oz each) diced tomatoes
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Vegan sour cream (optional, for serving)

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, red and green bell peppers, and cook until softened, about 5 minutes.
  • Stir in the vegan mince or tempeh and cook until browned, about 5-7 minutes.
  • Mix in tomato paste and cook for another 2 minutes.
  • Pour in the espresso and add diced tomatoes, black beans, and kidney beans.
  • Season with smoked paprika, cumin, chili powder, salt, and pepper.
  • Bring to a boil, then reduce heat and simmer for at least 30 minutes, stirring occasionally.
  • Serve hot, garnished with fresh cilantro and a dollop of vegan sour cream if desired.

Enjoy this comforting dish as a perfect end to any meal, providing a warm, flavorful experience that's sure to make today special.

Emily

Additional Information
NutritionfactsCalories: 250 per serving, Fat: 7g, Carbohydrates: 35g, Protein: 12g 
Preparation Time45 minutes 
Allergy InformationContains soy (tempeh), gluten (some brands of vegan mince)