Honey & Espresso will make your day.
Fireweed honey is made in the clear mountain air.Vegetarian Espresso Chili
Chili is always a great thing to have, but 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.
Prep: 90 minutes
| ½ | cup |
Extra Virgin Olive Oil |
120 | ml |
| 3 | onions, chopped |
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| 1 |
large red bell pepper, diced |
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| ½ | cup |
Honey & Espresso |
120 |
ml |
| 2-4 | tblsp |
chili powder (to taste) |
30-60 |
ml |
| ¼ | cup |
ground cumin |
60 | ml |
| ¼ | cup |
oregano |
60 |
ml |
| 2 | cans diced tomatoes (540 mL) |
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| 6 |
large garlic cloves, minced |
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| 5 |
cans of beans (540 mL) |
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| ½ | cup |
water |
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| 1½ | cup |
dry red wine |
- Heat oil in a large pot over medium/high heat.
- Add the onions and red bell pepper and sauté 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, wine
- Add salt and pepper to taste.
Chili gets better with age so don't be afraid to make it the day.
Serve with a dollop of sour cream or some grated cheddar cheese.
