30-Minute Chocolate-Espresso Beef and Black Bean Chili
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 1 tablespoon olive oil
  • 1½ lbs (680 g) lean ground beef
  • 2 medium-large yellow onions, chopped
  • 1 large green bell pepper, chopped
  • 6 large cloves garlic, minced
  • 1 (28 oz/794 g) can crushed tomatoes
  • 1 cup (240 ml) water
  • 1½ tablespoons instant espresso powder
  • 1½ tablespoons pure honey (preferably local)
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1¼ teaspoons coarse salt
  • ¼ teaspoon hickory smoked sea salt (see Note)
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 2 (15.5 oz/439 g) cans no-salt-added black beans, rinsed and drained
  • Optional garnishes: avocado, chopped parsley or cilantro, shredded or crumbled cheese, sour cream, etc.
  1. Heat the oil in a 5-quart pot over high heat; once hot, add the beef, onion, bell pepper, and garlic. Cover the pot and cook until the meat is browned, about 8 to 10 minutes, stirring occasionally.
  2. Add the crushed tomatoes (with juices), water, espresso powder, honey, cocoa powder, chili powder, oregano, coarse salt, smoked salt, black pepper, and bay leaf. Cover the pot and bring up to a boil, then turn the heat down and simmer 10 minutes. Stir in the beans during the last 3 minutes of cooking.
  3. Serve topped with any garnishes you like.
Hickory Smoked Sea Salt: If you can’t find this, substitute ¼ teaspoon smoked sweet paprika and add an additional ¼ teaspoon coarse salt.

Freezer-Friendly: This meal freezes really well! Freeze in an airtight container for up to 3 months.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/30-minute-chocolate-espresso-beef-and-black-bean-chili/