Add image and markdown file for hearty-vegan-espresso-infused-chili

src/content/posts/2025-01-21-hearty-vegan-espresso-infused-chili-7112.md

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+---
+title: "Hearty Vegan Espresso-Infused Chili"
+description: "Discover the richness of a hearty vegan espresso-infused chili, blending robust coffee flavors with classic chili elements for a unique, comforting meal."
+tags:
+  - "vegan"
+  - "espresso"
+  - "chili"
+  - "comfort-food"
+  - "Emily"
+figureRecipe: 
+  caption: "Hearty Vegan Espresso-Infused Chili"
+  imageSrc: "./src/media/2025-01-21-hearty-vegan-espresso-infused-chili-7112.png"
+  imageTitle: "Hearty Vegan Espresso-Infused Chili"
+  imageAlt: "Image of a bowl of vegan espresso-infused chili topped with cilantro and vegan sour cream, beside a cup of espresso on a clean table, under warm light."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Warm up your day with this unique and hearty dish inspired by today's favorite robust drink. Dive into the comforting blend of flavors with a vegan twist that promises to delight your taste buds.
+
+## Ingredients
+
+- 2 tbsp olive oil
+- 1 large onion, finely chopped
+- 3 cloves garlic, minced
+- 1 red bell pepper, diced
+- 1 green bell pepper, diced
+- 2 cups vegan mince or crumbled tempeh
+- 2 tbsp tomato paste
+- 1 cup strong brewed espresso
+- 2 cans (14.5 oz each) diced tomatoes
+- 2 cans (15 oz each) black beans, rinsed and drained
+- 1 can (15 oz) kidney beans, rinsed and drained
+- 2 tsp smoked paprika
+- 1 tsp cumin
+- 1 tsp chili powder
+- Salt and pepper to taste
+- Fresh cilantro, chopped (for garnish)
+- Vegan sour cream (optional, for serving)
+
+## Instructions
+
+- Heat olive oil in a large pot over medium heat.
+- Add onion, garlic, red and green bell peppers, and cook until softened, about 5 minutes.
+- Stir in the vegan mince or tempeh and cook until browned, about 5-7 minutes.
+- Mix in tomato paste and cook for another 2 minutes.
+- Pour in the espresso and add diced tomatoes, black beans, and kidney beans.
+- Season with smoked paprika, cumin, chili powder, salt, and pepper.
+- Bring to a boil, then reduce heat and simmer for at least 30 minutes, stirring occasionally.
+- Serve hot, garnished with fresh cilantro and a dollop of vegan sour cream if desired.
+
+Enjoy this comforting dish as a perfect end to any meal, providing a warm, flavorful experience that's sure to make today special.
+
+*Emily*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 250 per serving, Fat: 7g, Carbohydrates: 35g, Protein: 12g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Contains soy (tempeh), gluten (some brands of vegan mince)&nbsp;</td></tr></table>
+