End Zone Black Bean Chili
The arm chair quarterbacks will flip over this tasty dish!!  Good on its own or serve it over our Two Cheese Polenta!
PREP TIME:  20 min.
COOK TIME: 1 hr. 10 min.

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder or instant coffee
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans diced tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder
1/8 t ground cinnamon (optional)

Two Cheese Polenta

Top with condiments: sour cream, chopped fresh cilantro, chopped green onions, sliced olives, diced tomatoes, shredded cheese and sliced jalapeños.


  1. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder (and cinnamon, if desired). Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt.
    Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

For a heartier dish serve over our Two Cheese Polenta