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Ingredients

2 Tablespoons Vegetable Oil

6 Vegan Bacon, finely chopped

4 Garlic Cloves, crushed

1 Teaspoon Paprika

1 Teaspoon Ground Cumin

½ Teaspoon Sea Salt

2 Onion, diced

1 Reconstituted Chipotle Pepper

1 Jalapeno Pepper, minced

1 Poblano Pepper, diced

1.2 Kg Chopped Tomatoes, chopped

3 Tablespoons Espresso

1 Tablespoon Maple Syrup

½ Teaspoon Dried Oregano

Black Pepper

2 Cups Black Beans, drained

2 Cups Red Kidney Beans, drained

½ Cup Cilantro, minced

1 Cup Sour Cream

2 Scallions, sliced

Method

Heat the oil in a large saucepan over medium heat.

Cook the bacon until golden and crisp.

Place on a wire rack to drain the excess grease.

Crumble the bacon and set aside.

Return the saucepan to medium heat and fry the garlic in the bacon fat until golden 1 to 2 minutes.

Add the paprika, cumin, sea salt, onions, chipotles, jalapeños and poblanos.

Sauté for 10 minutes.

Stir in the tomatoes.

Add the espresso maple syrup oregano and lots of pepper.

Bring the chilli to a simmer.

Turn down the heat to medium-low and cook for 50 minutes partially covered.

Add the beans and cilantro and cook for 5 more minutes until heated through.

Serve the chilli in bowls and top with a generous spoonful of sour cream the crumbled bacon and scallions.

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