Here is a very simple vegetarian chili recipe, with your favourite ingredient: coffee. Not sure about adding coffee to a chili? Try it to enhance the comforting taste of this classic! More info here.
To know the history of chili through the years, click here.
INGREDIENTS
- 1 onion, finely chopped
- 1 red pepper, chopped
- 1 jalapeño pepper, seeded or not, finely chopped
- 30 ml (2 tbsp.) butter
- 1 cup of textured vegetable protein
- 2 garlic cloves, finely chopped
- 30 ml (2 tbsp.) Chili seasoning
- 5 ml (1 teaspoon) ground cumin
- 1 can of 796 ml (28 oz) diced tomatoes
- 1 can 19 oz (540 ml) red kidney beans, rinsed and drained
- 250 ml (1 cup) long or strong coffee (Sumatra Sibolga)
- 125 ml (1/2 cup) vegetable broth
- 1/4 cup (60 ml) ketchup
- 15 ml (1 tbsp.) maple syrup
- 45 ml (3 tbsp.) Lime juice
- 10 g (1/4 cup) chopped cilantro (optional)
- 35 g of finely ground coffee (optional)
INSTRUCTIONS
- In a large pot over medium-high heat, brown the onion and chili pepper in the butter. Add the textured vegetable protein, along with the vegetable broth. Cook until the liquid is absorbed. Salt and pepper. Add the garlic and spices and cook for 2 minutes, stirring constantly.
- Add the rest of the ingredients except the cilantro and the finely ground coffee. Bring to a boil and simmer, half covered, 45 minutes or until the chili thickens, stirring a few times during cooking. Adjust seasoning. Add the cilantro and finely ground coffee and the recipe is ready.
