Ancho-Coffee Red Bean Chili

Recipe loosely adapted from "Red Bean Chili with Ancho Chiles and Coffee" from A Year in a Vegetarian Kitchen by Jack Bishop, p. 368.  Measurements are approximate.

1 tablespoon oil
1 medium onion, chopped
3 cloves of garlic, minced
2 tablespoons ancho chile powder
2 teaspoons ground cumin

2 cups of diced canned tomatoes, including the juice

3/4 cup of brewed coffee

1 1/2 cups water

1 bay leaf
1/2 teaspoon minced chipotle in adobo, or to taste (optional)

2 1/2 cups cooked red beans, drained

handful of chopped, fresh cilantro

Heat oil in a large pot over medium heat.  Saute the onion until softened and lightly browned. Stir in garlic, chile and cumin and cook one minute.  Add the tomatoes, coffee, water, bay leaf, chipotle (if using) and beans. Cover and simmer for 30-40 minutes, stirring occasionally.  Take off the lid and simmer chili to desired thickness.  Remove and discard bay leaf. Stir in cilantro.

Makes about 3 or 4 servings, depending on your appetite.