Black Bean and Sweet Pepper Chili

Black Bean and Sweet Pepper Chili

Serves 8

In this zesty meatless chili, coffee adds a depth of flavor that accents the black beans and roasted peppers. Serve garnished with grated Monterey Jack or Cheddar cheese, chopped green onions, chopped cilantro, and sour cream. You’ll never miss the meat!

1 pound (4 cups) black beans, soaked overnight
2 1/2 pounds red, yellow, and green sweet peppers
2 tablespoons oregano
2 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon pasilla chile powder
1 tablespoon New Mexico chile powder
3/4 teaspoon salt
1/4 cup olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 can (16 ounces) crushed tomatoes in juice
1 cup freshly brewed strong coffee

  1. Place the soaked black beans in a large pot with enough water to cover them. Cover the pot and bring to a boil. Reduce the heat and cook until the beans are tender, about 1 to 1 1/2 hours. (You may need to add more water.) When the beans are cooked, strain them and put 2 cups of the cooking water back in the beans.
  2. Roast the red, yellow, and green peppers over a high gas flame until their skins are charred black. Wrap them in a kitchen towel to sweat for 2 to 3 minutes. (Or, alternatively, place the peppers on a baking sheet under a hot broiler and roast them, watching carefully and turning them as needed. Sweat them as above.) The skins will slip off easily. You may have to rinse them quickly, but don’t rinse away all the charred bits. Core and seed the peppers and cut them into 1/2-inch pieces, saving all their juices.
  3. In a small pan over a medium heat, toast the oregano, cumin, coriander, chile powders, and salt 2 to 3 minutes or until fragrant.
  4. In a large heavy skillet over a medium-low heat, warm the olive oil. Sauté the onions and garlic 3 to 4 minutes or until transparent. Add the toasted spice mixture and cook an additional 5 minutes. Add the tomatoes and mix well.
  5. Add the roasted sweet peppers and the tomato spice mixture to the black beans and stir to mix well. Cover and cook over a medium-low heat 20 to 30 minutes until the flavors have blended. Stir in the coffee and cook an additional 10 minutes. (This chili improves with a day’s rest in the refrigerator! Reheat over a low heat until just simmering.)