How does espresso powder affect the flavor of this chili?

Finely ground espresso powder adds a unique depth and subtle bitterness that balances the richness of the chili, enhancing its savory notes without making it taste like coffee.

Can I substitute the vegan sausage in this chunky chili?

Yes, if you prefer, you can use finely chopped mushrooms instead of vegan sausage in the first step, cooking them similarly until browned.

How can I adjust the spice level and sweetness in this Chunky Espresso Chili?

The recipe suggests starting with 3 tablespoons of chili powder and 1 tablespoon of brown sugar, but you can add more to taste in step 9, along with additional cumin or espresso.

What kind of liquid can I use in this chili?

You can use water, beer, or hard cider for the liquid component, and you can add more if needed to reach your desired consistency.

How should I store leftover Chunky Espresso Chili?

After cooling for about 10 minutes, store the chili in an airtight container in the refrigerator. Chili generally reheats well and often tastes even better the next day.

5 years ago

Chunky Espresso Chili
[Vegan]

KH By: Katherine Henderson

Author Bio

Hi I'm Katherine, a writer, foodie, activist, and creator of Simple Plant Based Life. This... Read More

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A steaming bowl of chunky vegan espresso chili, garnished with fresh green scallions and a dollop of non-dairy sour cream.

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Chunky Espresso Chili [Vegan]

Dairy Free

Vegan

This espresso chili may be untraditional, but it’s also one of the most delicious I have ever eaten. And this is coming from someone who LOVES chili!

Ingredients You Need for Chunky Espresso Chili [Vegan]

1 1/2 tablespoons olive oil
14 ounces vegan sausage, finely chopped
1 medium sweet onion, diced
1 large green bell pepper, seeded and diced
2 garlic cloves, minced
3 to 5 tablespoons chili powder
1 to 2 tablespoons ground cumin
1 tablespoon light brown sugar, or to taste
1 to 2 teaspoons finely ground espresso powder
1 teaspoon dried oregano
1 (24 ounce) jar marinara sauce
1 (14.5 ounce) can diced tomatoes
1 to 2 (15 ounce) can kidney beans drained or (1 1/2 cups cooked)**
1 to 2 (15 ounce) can pinto beans drained or (1 1/2 cups cooked)**
1 cup water, beer, or hard cider
salt and pepper,to taste
1/4 teaspoon baking soda (to diminish any bitterness from chili powder)

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How to Prepare Chunky Espresso Chili [Vegan]

In a large skillet over medium heat, add 1/2 tablespoon oil and the sausages (or mushrooms).
Cook for 5 minutes, stirring constantly, drain and set aside.
In a large pot, over medium heat, add the remaining 1 tablespoon oil, onions, and green pepper.
Cook for about 7 minutes, or until softened, stirring occasionally.
Add the sausage, and cook for 3 minutes, chopping the meat up even more with your spoon or spatula.
Add the garlic and cook for 30 seconds longer, or until fragrant.
Mix in 3 tablespoons chili powder, 1 tablespoon ground cumin, brown sugar, 1 teaspoon espresso powder, and oregano; stir until combined.
Stir in the marinara sauce, diced tomatoes, and beans, and then stir in the water (or beer or hard cider). Add more liquid if needed.
Taste and add additional chili powder, cumin, espresso, or brown sugar to suit your taste.
Add in salt and pepper to your preference.
***Cover the pot and lower the heat to medium-low to low. Simmer for about 25 minutes; stirring occasionally.
When the chili is almost done, taste again and make any adjustments to seasonings.
Once the chili is ready, remove from the burner, and let cool for about 10 minutes before serving.
You can top with minced red onion, scallions, non-dairy shredded cheese, vegan sour cream, avocados or guacamole, pickled jalepenos, or whatever you like.

Nutritional Information

*or substitute 8 ounces of mushrooms, chopped up, for the sausage. **Using a total of 3 (15 ounce) cans will result in a chunkier chili! ***If you are going to be serving it later, instead of immediately, cook on medium heat for 15 minutes. Stir constantly to make sure the bottom doesn't burn. Remove from heat and cool. Once cooled, remove to a lidded container and put in the refrigerator. The next day, add the chili to an Instant pot or slow cooker. Set on low (if serving for dinner), or medium heat (if serving for lunch). Note: choose the "Slow Cook" setting on your Instant Pot.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.