This Smoky vegetarian Chilli con Carne recipe has a secret ingredient, which you can't taste at the end, but is essential for the smoky flavour, along with the herbs and spices of course. The secret ingredient is espresso coffee. Mr. HRK imports green coffee beans through an Australian supplier, and then roasts them himself on an apparatus he designed to work in our outside Barbecue. Ingenious! When he is roasting the coffee beans, the aroma is intoxicating. The roasted beans then need to degas for a couple of days, if we can wait that long, although we always try to have some roasted beans as a reserve. These coffee beans are from Ethiopia, so the espresso coffee I was able to use for this recipe is full of flavour.
1 tablespoon olive oil
800 g canned tomatoes
800 g Black beans
2 spring onions
100 ml coffee espresso
1/2-1 teaspoon chilli powder
2 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon Smoked Paprika powder
1 teaspoon dried oregano
2 cloves garlic
1/2 finely chopped capsicum
1/4 cup finely chopped broccoli (optional)
Dice the onion and mince the garlic
Ask your barista nicely to make the coffee
Cut the spring onion into rings
Chop the capsicum finely
Chop up any other vegetables you may be using
Saute the onion in olive oil on a medium heat for 3 minutes
Add the cumin, chilli, paprika powder, garlic and cook for about 3 minutes
Add the tomatoes, cinnamon, capsicum and the coffee and simmer for 15 minutes. At this stage I added the broccoli, just because I had a little left over from a previous dish, it added a touch of colour and extra nutrition. However this is optional.
Simmer the tomato sauce for at least 15 minutes so that all the flavours can infuse. A good tomato sauce takes time.
Add the black beans. I prefer to serve this kind of dish with cooked Australian bulgur wheat, full of flavour and fibre, which I now cook in the rice cooker. I also love to add a dollop of sour cream, some grated cheese and chopped shallots. Or you can serve the chilli with rice or bread and spring onions.
- The black beans bring a rich, full-bodied and earthy flavour and are full of protein and fibre.
- If you are sensitive to chilli, start with 1/4 - 1/2 teaspoon in this recipe or even use a chopped fresh green or red chilli. Even without chilli, this dish is packed with flavour and very healthy for you.
- This dish lends itself to adding other vegetables, such as precooked eggplant (aubergine), zucchini, or broccoli. the more vegetables the better.
- Sour cream or even yoghurt is a perfect accompaniment to serve with this dish.
I have added my ideas to this recipe, but the credit for the original idea and recipe goes to the Danish Fork Ranger blog. You can also check him out on the Arc 2030 website.