It might sound funny to you to that I added espresso to the chili but it gives it such a nice flavor and makes that regular chili pretty exciting.
Chilis are winners in most families I know because they are easy to make, kids love it and even when you have friends over or need to please bigger crowds, you can never go wrong with chili.
This vegan Chili Sin Carne version with espresso, is our favorite and my son asks me to make it every other week.
You don’t want to use the espresso powder when kids under the age of 12 eat it. This chili sin carne recipe is made with only one dried chili because we don’t like it too hot but you might want to add another one in case you are a fan of a real hot chili.
Chili Sin Carne with Espresso
- 2 cans crushed tomatoes
2 cans kidney beans
1 can corn
2 sticks instant espresso powder or three tsp
2 heaped Tsp tomato paste
1-2 dried chilies, cut into small pieces
2 medium onions, chopped into small cubes
3 cloves garlic, chopped into small pieces
3 red bell pepper. cut into small cubes
1 yellow pepper, cut into small cubes
10-12 cherry tomatoes
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp paprika
salt and pepper to taste
- optional soy yoghurt, avocado and parsley
- Step 1 In a pot heat up olive oil, add spices, espresso powder, garlic and onions. Fry until translucent and add cut bell peppers
- Step 2
After frying for 2-3 minutes add tomato paste and fry for another 2-3 minutes
- Step 3
Now add cherry tomatoes, corn and kidney beans. Stir well through and pour water and crushed tomatoes into the pot
- Step 4
Cook on high heat for 15 minutes, stir well and make sure nothing gets burned, then cook on simmer for another 30 minutes
- Step 5
Let cool down for at least 20 minutes before serving with rice, avocado and yoghurt