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Vegetarian Espresso Chili

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This is not your average chili; Honey & Espresso adds a different kick.

This recipe makes a big batch so it's great for parties or for freezing.

 

Preparation time

90 minutes

 

Ingredients

1/2 cup Extra Virgin olive oil

3 onions, chopped

1 large red bell pepper, diced

1/2 cup Honey & Espresso

2-4 tablespoons chili powder (to taste)

1/4 cup ground cumin

1/4 cup oregano

2 cans of diced tomatoes (540 mL)

6 large garlic cloves, chopped

5 cans of beans (540 mL)

1/2 cup water

1 1/2 cups dry red wine

 

Directions

  • Heat oil in a large pot over medium/high heat.
  • Add the onions and red bell pepper and sauté for 5-8 minutes, until they are seared.
  • Add the chili, cumin, oregano and garlic and cook for 1 minute.
  • Add the tomatoes and honey.
  • Bring to a boil, reduce to low heat, cover and simmer for 30 minutes.
  • Add the beans, water and wine.
  • Add salt and pepper to taste.

Chili gets better with age so don't be afraid to make it the day before.
Serve with a dollop of sour cream or some grated cheddar cheese.