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Espresso Bean Chili

Source of Recipe


From "Little Meals" by Rozanne Gold






List of Ingredients



• 1/2 lb. (about 1-1/3 cups) black beans
  
• 1 bay leaf
  
• 2 Tbsp olive oil
  
• 3 medium cloves garlic, peeled and minced
  
• 1 medium onion, peeled and finely chopped
  
• 4 tsp instant espresso powder
  
• 1-1/2 Tbsp chili powder
  
• 2 tsp ground cumin
  
• 2 tsp dried oregano leaves, crushed
  
• 1 (28-ounce) can crushed tomatoes
  
• 1/4 tsp salt
  
• 2 Tbsp minced cilantro
  
• About 1/2 cup plain lowfat or non-fat yogurt
  
• 1 Tbsp lime juice
  






Instructions



1. Put the beans in a large bowl and cover with lots of water. Cover and let soak overnight. (Or place the beans in a saucepan, cover with water and bring to a boil. Boil 1 minute. Let sit one hour.)
   
   
2. Drain the beans and place in a large pan. Add 3 cups water and the bay leaf. Bring to a simmer.
   
   
3. In a skillet, heat the olive oil over medium heat and add the garlic and onions. Saute 10 minutes. Add the espresso powder, chili powder, cumin, oregano and tomatoes. Simmer 15 minutes.
   
   
4. Stir the tomato sauce into the beans. Simmer the chili 1-1/2 to 2 hours, until very thick and the beans are tender. Stir often during the end of the cooking time to prevent sticking.
   
   
5. Stir the salt and cilantro into the chili. Combine the yogurt and lime juice. Spoon a little on top of each serving of chili.
   
   Makes 6 servings.