Bean Smitten Winter Warmer - Beany Espresso Chilli

Updated: Mar 15

Fancy trying a savoury coffee recipe for your dinner tonight? Enter the Beany Espresso Chilli, a heart warming comfort-food that makes a perfect winter meal. It's such a versatile recipe that can be changed up for carnivores, veggies, vegans, kids and it's GF, so lets get stuck in!
Bean Smitten's Winter warmer - Beany Espresso Chilli
Beany Espresso Chilli - PHOTO: Gina Mills

The colder weather has got us thinking of open fires and winter warming dishes. There's nothing better than a hearty meal that not only is simple to make, it's so versatile that you can change it up for whoever is going to eat it. Whether that be adding beef mince for the carnivores, or mushrooms and other vegetables like peppers for the vegetarians, taking out the chilli for the kids, or using vegan alternatives for the sour cream and cheese!


Behold - the Bean Smitten Winter Warmer - Beany Espresso Chilli 🙌🌶️😋



Beany Espresso Chilli 🌶️


Serves 2 people

Prep time 10 mins

Cook time 30 mins.



Ingredients

rapeseed oil (to oil the pan)


1 onion, thinly sliced


1-2 cloves of garlic (depending on taste), crushed


1-2 tbsp Ground Smoked Paprika


1-2 tbsp Ground Cumin


1-2 tbsp Ground Cinnamon


380g Black beans (drained and rinsed if using canned or soaked over night if using dried)


380g Kidney Beans (drained and rinsed if using canned or soaked over night if using dried)


400ml Tin of Chopped Tomatoes


1 Double Espresso (Our Christmas Blend - Citrus, Spices and chocolate tasting notes)


1 vegetable stock cube


1-2 tsp Honey


1 big fresh red chilli (add as much or as little of it as you like, depending on how spicy you like your chilli), chopped


Salt and Pepper to season


Method


1. Gently fry the onion in the oiled pan until soft, add the garlic to the onions. Fry for 1-2 minutes more.

2. Add the Smoked Paprika, Cumin and Cinnamon and mix to coat the onions and garlic, cook for a couple of minutes.

3. Add the black beans and kidney beans, again mix to coat the beans with the spices. Cook for a couple of minutes, then add the tin of tomatoes and the double espresso, mix all together in the pan.

4. Crumble in the vegetable stock cube and also season with salt and pepper, then add the chopped fresh red chilli and stir.

5. At this point taste it, whilst adding the honey, as the coffee adds a richness to the sauce, but it can sometimes be on the bitter side. You'll need to add a little sweetness to balance it out. Add as much as you need to balance it for your taste. Let it simmer on a low heat for 15-20 minutes, stir occasionally.


Serve with salty roasted chunky sweet potato wedges or rice, sour cream and heaps of grated cheddar! 😋


Enjoy 🙌


Want to know what other coffee recipes we have, then check out our Christmas themed blog part 1 and part 2


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