Delicious Three-Bean and Coffee Chili Recipe
Welcome to the world of aromatic coffee-infused chili that is hearty, satisfying, and loaded with nutritious beans. If you’re bored with plain old chili, you’ll love this recipe for unique, three-bean and coffee chili that will make your tastebuds dance with joy. This easy-to-make recipe combines the velvety smoothness of espresso with the rich and smoky flavor of fire-roasted tomatoes and a trio of beans to create a soul-warming dish that will leave you feeling incredibly satisfied.
Whether you’re a vegan, vegetarian, meat lover, or simply searching for an exciting new recipe to spice up your dinner routine, this three-bean and coffee chili is guaranteed to satisfy your cravings. The chili is so versatile that it’s perfect for any occasion – from a family dinner after a long day at work to entertaining friends on game day.
So grab your apron and get ready to impress your taste buds with this delicious coffee-infused three-bean chili recipe. With just the right amount of spices and ingredients, it will fill your belly and warm your soul in one savory bite.
Why You’ll Love This Recipe
If you are on a quest for a satisfying and hearty meal, look no further than this three-bean and coffee chili recipe. Whether you are a veggie lover or a meat enthusiast, there’s something for everyone in this recipe. Trust me, you’ll love this recipe for several reasons.
Firstly, this chili recipe requires simple ingredients that can be easily found in your pantry or local grocery store. The combination of three beans- garbanzo, kidney, and black beans brings an exciting and delicious twist to the traditional chili recipe. Additionally, the use of crushed tomatoes, onions, garlic cloves with spices like chili powder, cumin, dried oregano leaves, and cinnamon will awaken your senses and leave your taste buds wanting more.
What sets this chili apart from others is the use of espresso powder and honey. These ingredients add a unique depth of flavor to the dish that complements the earthiness of the beans perfectly. The sweetness of honey cuts through the heat from cayenne pepper and gives it a balanced sweetness that makes it hard to resist.
Furthermore, this recipe has several variations that allow you to customize it according to your preference. You can make it vegan by eliminating ground beef and using vegetable oil instead of olive oil; alternatively, you can swap beef with ground turkey or chicken. Moreover, by adding cocoa powder or mixing spicy chocolate into the bean mixture gives you a punch of flavorsome uniqueness.
Lastly, preparing this three-bean-and-coffee chili is straightforward and easy as it can be cooked using a slow cooker or stove-top pot. All you need to do is sauté onion & garlic with oil, mix seasoning with tomato puree & stock then add drained beans with additional vegetables if desired for 30-45 minutes.
In conclusion, whether you’re looking to impress your friends at your next dinner party or just need some comfort food after a long day at work, this three-bean-and-coffee chili recipe will not disappoint. Its novelty in incorporating coffee and honey to boost its flavors, most certainly keeps you coming back for seconds. With its customizable options, this recipe gives you the liberty to make tweaks according to your taste preferences. Trust me; everyone who tries this recipe will fall in love with it!
Ingredient List
For this hearty and savory three-bean and coffee chili recipe, you will need the following ingredients:
- 1 pound lean ground beef
- 1 large chopped onion
- 5 cloves garlic, minced
- 1 green pepper, small dice
- 1 red pepper, small dice
- 2 tablespoons olive oil
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup chicken stock
- 1 cup crushed tomatoes
- ¼ cup honey
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano leaves
- 1 teaspoon cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- Salt to taste
All the ingredients are easily available in any pantry or grocery store. With this list in hand, you are ready to whip up some tasty three-bean coffee chili!
The Recipe How-To
Now that you have all the ingredients prepared, let’s start making our three-bean and coffee chili. The first step is to heat up a large pot over medium-high heat. Once it’s hot, add olive oil and ground beef. Cook the ground beef for about 8-10 minutes or until it’s fully cooked.
Next, add chopped onions and minced garlic to the pot. Stir until they soften and turn translucent.
After that, it’s time to add the crushed tomatoes, black beans, red kidney beans, pinto beans, and chicken stock. Be sure to rinse and drain the canned beans before adding them to the pot. Then add cocoa powder, chili powder, ground cumin, dried oregano leaves, and espresso powder to the pot. Stir everything together until all of the ingredients are well combined.
Lower the heat to medium-low and let the mixture simmer for about 30-35 minutes until the flavors have melded together.
When it comes to seasoning the chili with spices, this recipe uses a mix of cinnamon, cayenne pepper, and salt. Feel free to adjust these spices according to your taste preference.
Finally, it’s time to serve up your delicious three-bean and coffee chili! Consider trying out some recommended toppings like shredded cheese, sour cream or avocado. I hope you enjoy this easy and satisfying bean chili recipe.
Substitutions and Variations
Are you ready to get creative with your three-bean and coffee chili? Here are some substitutions and variations that you can experiment with:
– Ground beef: If you’re not a fan of beef, you can substitute it with ground chicken or turkey. You can also skip the meat entirely and make this recipe vegan by using vegetable broth instead of chicken stock.
– Beans: While we love the combination of garbanzo, kidney, and black beans in this recipe, you can also use other types of beans like pinto beans, red beans, or cannellini beans.
– Spices: Feel free to adjust the seasoning to your liking by adding more or less chili powder, cumin, or cayenne pepper. You can also add a pinch of ground cinnamon or a dash of espresso powder for a subtle coffee flavor.
– Crushed Tomatoes: Swap out the crushed tomatoes for fire-roasted diced tomatoes or tomato sauce for a varied texture.
– Sweetener: Instead of honey, try using maple syrup or brown sugar as a sweetener in your chili.
– Coffee: If you don’t have espresso powder on hand, simply brew a cup of strong coffee and add it to the chili towards the end of the cooking process.
– Cocoa Powder: Add depth to your dish by tossing in 2 tablespoons of cocoa powder when mixing the chili powder, cumin, and oregano.
With these substitutions and variations, this three-bean and coffee chili recipe is easily customizable to fit everyone’s dietary restrictions and taste preferences. Give them a try – you never know what tasty surprises will come from experimenting with new ingredients!
Serving and Pairing
Are you wondering what to serve with our Three-Bean and Coffee Chili Recipe? Look no further! This hearty and flavorful chili is a warm and comforting dish that pairs well with many different sides.
One classic pairing is to serve the chili with a side of cornbread or crusty bread for dipping. The sweetness of the bread is an excellent complement to the smokiness of the chili.
Another great pairing option is to serve the chili over a bed of rice. This not only adds texture and some more carbs to your meal, but it also helps mellow out any spice from the cayenne pepper in the dish. You could also add some fresh herbs like cilantro or parsley to brighten up the plate.
For a lighter meal, try serving the chili with a side salad. A simple greens salad or a roasted vegetable salad would balance out the richness of the chili well.
If you’re feeling adventurous, try pairing this chili with a light-bodied red wine like Pinot Noir or a Mexican beer like Modelo. The earthiness of the wine will enhance the flavors of the chili, especially those notes of cinnamon and oregano, while the beer will help cut through any spiciness in the dish.
Overall, this Three-Bean and Coffee Chili Recipe is truly versatile and can be paired with many different sides and drinks to match any preference.
Make-Ahead, Storing and Reheating
Oh boy, this Three-Bean and Coffee Chili Recipe is so delicious and comforting that you’ll want to make it over and over again! Luckily, this recipe is perfect for making ahead, storing, and reheating.
If you’re planning on making it ahead of time, cook the chili according to the recipe instructions. After it has cooled down, transfer it into an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Make sure to label the container with the date and name of the dish.
When you’re ready to reheat, there are a few options. If it’s only a small portion, you can use a microwave-safe bowl and heat it up in the microwave. Start with 30 seconds, give it a stir and check if it’s heated through. Keep on heating at 15-second intervals until fully heated through.
For larger portions, transfer the chili into a pot and reheat it over medium-low heat until heated through. You can add some more chicken stock or water to thin out the consistency if necessary.
If you find that your chili has thickened after being stored, don’t worry. Just add some chicken stock or water to thin it out before reheating.
One last thing worth mentioning is that this chili tastes just as good, if not better, after letting it sit overnight in the fridge. Allowing the flavors to meld together overnight can give your taste buds an even more enjoyable experience when reheated.
Tips for Perfect Results
For a perfect and delicious result, here are my tips for making the Three-Bean and Coffee Chili recipe flawless.
Firstly, it is essential to brown the ground beef properly. Don’t rush this step as browning the meat will help to seal in flavor and juices which will make the chili more flavorful.
Secondly, use fresh ingredients whenever possible, especially when it comes to the onions and garlic. The onions should be firm and not mushy, while the garlic cloves should not be soft or sprouting.
Thirdly, don’t skimp on spices as they are crucial to getting the ultimate taste of the dish. You may adjust the seasoning according to your preference by adding a little more cumin or chili powder.
Fourthly, be careful with the amount of salt used because canned beans already contain sodium. It is better if you add salt in small amounts gradually rather than dousing it all at once.
Fifthly, use fire-roasted crushed tomatoes instead of regular ones as they have smoky notes that enhance the flavor of the chili.
Sixthly, if you prefer vegetarian chili or want to make a vegan version of this recipe, you can substitute ground beef with crumbled tofu or tempeh, vegetable broth for chicken stock, and add some bell pepper for extra texture.
Seventhly, garnish your three-bean and coffee chili with fresh cilantro leaves or diced red onion right before serving. These toppings add freshness and crunchiness to your dish that’ll bring extra texture to every bite.
Lastly, you may also try experimenting with different types of beans such as Navy Beans or Romano Beans for some variation in flavor and texture.
By following these tips, you’ll surely make a tasty and hearty Three-Bean and Coffee Chili that everyone will love!
FAQ
As we continue with this three-bean and coffee chili recipe, I wanted to anticipate a few questions that you might have as you try out this delicious dish. So here is a list of frequently asked questions (FAQ) along with their answers to clear up any confusion or ambiguity regarding the recipe.
What is the best bean combination for chili?
It is widely accepted among cooks that pinto beans are the preferred type of bean when making chili, although many also enjoy the earthy taste and sturdy texture of kidney beans. A mixture of pinto, black, and red kidney beans is often recommended for optimal flavor.
What are the 3 beans in chili?
When it comes to making a delicious chili, the ideal option is to go for pinto, kidney, and black beans. In case you want to save some for later in the week, this 3-bean chili recipe is the perfect option as it can be easily frozen. To make the chili less thick, consider adding an extra can of tomato sauce.
Why do you put coffee in chili?
Incorporating coffee into a recipe may seem unconventional, but it can enhance the taste and complement spices such as cumin and cayenne pepper. Moreover, coffee can be used in various forms; if you have leftover brewed coffee, it can be used in place of instant espresso powder.
Should I drain canned beans for chili?
When using canned beans, it’s important to enhance their flavor and texture by draining and rinsing them, unless stated otherwise in the recipe. Keep in mind that the can’s edges may be sharp after opening, so be careful.
Bottom Line
As a barista, I’ve seen firsthand how coffee can enhance a recipe, and the Three-Bean and Coffee Chili Recipe is no exception. The perfect combination of beans, chili powder, and espresso powder creates a unique depth of flavor that will keep you coming back for more.
Whether you’re a vegetarian or meat-eater, the versatility of this recipe allows you to easily modify it to fit your dietary needs. With substitutions like veggie stock, ground turkey or even chocolate, you’ll be able to enjoy the delicious flavor of this chili regardless of your dietary restrictions.
Additionally, the convenience of the slow cooker and ability to make ahead and reheat makes this recipe ideal for busy individuals looking for easy meals that still pack a flavorful punch.
So go ahead, try this Three-Bean and Coffee Chili Recipe, mix up your typical bean chili routine with an exciting twist of coffee. Your taste buds (and belly) won’t regret it!
Three-Bean and Coffee Chili Recipe
Ingredients
- 1/4 cup olive oil
- 3 large onions, chopped
- 6 large garlic cloves, minced
- 1/4 cup chili powder
- 1/4 cup ground cumin
- 2 tablespoons dried oregano leaves
- 2 (28 ounce) cans crushed tomatoes (with puree)
- 2 tablespoons honey
- 1 cup strong coffee
- 2 (15 ounce) cans black beans, rinsed & drained
- 2 (15 ounce) cans kidney beans, rinsed & drained
- 1 (15 ounce) can garbanzo beans, rinsed & drained
- 1 roasted red pepper, seeded and chopped
- 1 cup chicken stock (can substitute tomato juice or light beer)
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Add garlic and sauté for another minute.
- Mix in chili powder, cumin, and oregano. Cook 1 minute.
- Mix in tomatoes, honey, and coffee. Add drained beans, red pepper, chicken stock, and remaining spices. Bring to simmer. Reduce heat to medium-low and simmer 60 minutes uncovered or until mixture thickens.
- If mixture consistency is too thin, use a potato masher or immersion blender to smash a portion of beans to thicken the chili.
- Optional: Top with nonfat sour cream, chopped avocado, grated low-fat cheddar cheese, chopped green onions, or jalapeño peppers.