I do not take this next sentence lightly: This chili is unrivaled. The coffee makes it unique and gives it an incredible richness. It’s a fast meal that will fill you up and warm you to your core. This chili will be on heavy rotation when the weather starts to get cool.
Serves: 4 to 6
1 tbsp (15 ml) olive oil
½ medium sweet onion, diced
6 cloves garlic, finely chopped
2 (15-oz [450-g]) cans black beans, drained and rinsed
2 (15-oz [450-g]) cans kidney beans, drained and rinsed
2 tbsp (18 g) chili powder
2 tsp (4 g) instant coffee powder
2 tsp (6 g) ground cumin
1 tsp smoked paprika
1 tbsp (15 ml) coconut aminos or soy sauce
2 tbsp (30 g) tomato paste
Salt, to taste
Black pepper, to taste
3 cups (720 ml) vegetable broth
⅓ cup (45 g) pickled jalapeños, diced
Minced fresh cilantro (optional)
Vegan sour cream (optional)
Vegan corn chips (optional)
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté, reducing the heat as needed to prevent burning, until the onion is translucent, 3 to 5 minutes.
Add the black beans, kidney beans, chili powder, coffee powder, cumin, smoked paprika, coconut aminos, tomato paste and a few pinches of salt and black pepper.
Stir to fully combine the ingredients, reduce the heat to low and sauté for 2 to 3 minutes.
Add the broth and bring the chili to a simmer. Cook for 15 to 20 minutes to develop the flavor and allow the chili to thicken.
Add the jalapeños and a few more pinches of salt and black pepper. Stir to combine and simmer for 2 to 3 minutes. Taste and adjust the seasonings, adding more salt and black pepper if needed.
Serve the chili topped with the cilantro (if using), sour cream (if using) and corn chips (if using).