Now that I think of it, this recipe is actually vegan as long as you forgo the sour cream/cheese topping options...I'm not a vegan but if a recipe is tasty and avoids animal products, then why not?
Anyone that knows me knows that I complain about Chicago weather like it's my job, but one good thing about it is plenty of excuses to make chili, which is one of my all-time favorite foods. It's easy, makes your kitchen smell great, tastes awesome and can be healthy if you want it to be.
After rigorous searching through my gmail and google reader records, I still have no idea who shared this recipe or how I came across it, but for anyone who's interested in trying, it was published on Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Espresso-Chili-107639.
Whoever the sharer was, they recommended the recipe because it had the heartiness of meat-chili sans meat. I have to heartily agree, it was thick, filling and yummy. We paired with pretzel bread and a Sauvignon Blanc.
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