Best Jumpin Espresso Bean Chili Recipes
BLACK BEAN AND ESPRESSO CHILI
Categories Coffee Bean Tomato Sauté Super Bowl Vegetarian Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)
- Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.
VEGETARIAN CHILI
Vegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. -Casey Hill, London, United Kingdom
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir 3-5 minutes. Add red pepper, zucchini and carrot. Cook and stir until vegetables are tender, about 10 minutes. Add tomatoes, beans, water and seasonings. Reduce heat and simmer, uncovered, 40 minutes adding more water as needed. If desired, serve with lime and cilantro.
Nutrition Facts : Calories 140 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
PRESSURE-COOKER FIVE-BEAN CHILI
A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.
Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges
SIX-BEAN CHILI
When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. -Liz Bellville, Tonasket, Washington
Provided by Taste of Home
Categories Lunch
Time 26m
Yield 14 servings (about 3-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.
Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 10g fiber), Protein 11g protein.
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
PRESSURE-COOKER SPANISH CHILI
I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. -Lynn Faria, Meriden, Connecticut
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reachers desired consistency. If desired, serve with optional toppings.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 699mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
ZIPPY VEGETARIAN CHILI
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with cornbread or flour tortillas for a speedy meal. It's economical, too. -Karen Hunt, Bellvue, Colorado
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Sprinkle with cheese and, if desired, green onions.
Nutrition Facts : Calories 210 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 524mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
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