Beef and Espresso Chili with Cayenne Cream

Beef and Espresso Chili with Cayenne Cream
Staff Writer
Beef and Espresso Chili with Cayenne Cream

Chris Henry

Beef and Espresso Chili with Cayenne Cream

This chili is gluten-free and delicious. The flavor of espresso complements and enhances the flavor of the beef, giving it an umami-boost. A slow cooker makes this chili come together with ease, simmering away at a low temperature while you're out going about your day.

Click here to see 9 Tips to Make Perfect Chili.


Heat a large, nonstick skillet over medium-high heat. Add the beef and cook, breaking up with a wooden spoon until browned, about 4 minutes. Transfer to a 4-quart slow cooker.

In the same skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add the onion and cook until browned, for 4-5 minutes. Transfer to the slow cooker and add the bell peppers, tomatoes, beans, broth, espresso, chili powder, and cumin.

Stir well, cover, and cook on low for 8 hours. (Alternatively, cook on high for 4 hours.) Turn off the heat and stir in the remaining olive oil, cane juice, and salt.

Meanwhile, in a small bowl, combine the sour cream and cayenne. Cover and refrigerate until serving. To serve, top the chili with the sour cream mixture and garnish with the scallions.


Calories per serving:

276 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 13g 20%
  • Carbs 17g 6%
  • Saturated 6g 28%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 25g 49%
  • Cholesterol 68mg 23%
  • Sodium 689mg 29%
  • Calcium 88mg 9%
  • Magnesium 64mg 16%
  • Potassium 881mg 25%
  • Iron 4mg 24%
  • Zinc 5mg 34%
  • Phosphorus 312mg 45%
  • Vitamin A 114µg 13%
  • Vitamin C 35mg 58%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 1mg 30%
  • Folic Acid (B9) 56µg 14%
  • Vitamin B12 2µg 33%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 12µg 15%
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