It may sound strange to combine coffee and chili, but it adds a strong, robust flavor that complements the chili seasonings quite well. Try adding sour cream as a garnish to your coffee chili.
1 cup strong-brewed black coffee
3 cups cooked or canned dark red kidney beans, rinsed and drained
one 12 oz package frozen vegetarian burger crumbles
1 medium-size onion, chopped
one 4 oz can diced mild green chili peppers, drained
2 garlic cloves, minced
3 tbsp chili powder
1 tsp ground cumin
1 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tbsp olive oil
1 cup water
salt and pepper to taste
- Heat the oil in a large pot over medium heat. Sauté the onion and garlic, stirring frequently, until soft, about 7 minutes.
- Add the coffee, water, chili powder, and cumin, and bring to a boil. Add the red kidney beans, chili peppers, and vegetarian burger crumbles. Reduce the heat to a simmer and cook for 45 minutes.
- Stir in the lime juice, cilantro, salt, and pepper, and simmer 5 minutes longer. Serve hot.
Yield: Serves 4