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
Nutritionfacts | Calories: 250 per serving, Fat: 7g, Carbohydrates: 35g, Protein: 12g |
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Preparation Time | 45 minutes |
Allergy Information | Contains soy (tempeh), gluten (some brands of vegan mince) |