Hearty Vegan Espresso-Infused Chili: Recipes by our chefs

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cups vegan mince or crumbled tempeh
• 2 tbsp tomato paste
• 1 cup strong brewed espresso
• 2 cans (14.5 oz each) diced tomatoes
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Vegan sour cream (optional, for serving)