espresso black bean chili {chicken & vegetarian options}
INGREDIENTS
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3 Tablespoons extra virgin olive oil
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1 large onion, chopped
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3 large garlic cloves, minced
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1 orange bell pepper, coarse chopped
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1 yellow bell pepper, coarse chopped
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1 jalapeno pepper, minced
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5 Roma tomatoes, chopped
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1/4 cup chili powder
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2 teaspoons whole mustard seeds
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1 Tablespoon cumin
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1 Tablespoon dried oregano
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2 and 1/2 cups chicken stock (or vegetable stock if you’re doing the vegetarian version)
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23 oz. tomato puree OR crushed tomatoes
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1 cup dry red wine
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3 Tablespoons apple cider vinegar OR balsamic vinegar
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1/2 cup brewed espresso (I used “Coffee on the Porch” Camden Maine espresso)
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2 chipotle peppers in Adobo + 1 Tablespoon of the sauce from the can
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2 Tablespoons ponzu sauce or lite soy sauce
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3 (15 oz.) cans organic black beans, drained and rinsed well
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1 (15 oz.) can organic great northern beans, drained and rinsed well
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*1 lb. well-browned ground turkey OR 3 large, cooked chicken breasts, shredded or cubed
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3 Tablespoons white or brown sugar (to cut the acidity)
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1 Tablespoon unsweetened cocoa powder
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1 teaspoon cinnamon
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