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Black Bean Coffee Chile

I know; I know...coffee in chili. Have I lost my mind? Nope. Just created a deeply flavored, smoky vegan chili for your enjoyment. 


2 cups strongly brewed coffee
4 chopped oil-packed sundried tomatoes
2 cloves fresh garlic, finely minced
1 jalapeno chile, finely minced, with seeds
1/2 red onion, finely diced
1 tablespoon hot sauce
Sea salt
Cracked black pepper
8 ounces tempeh, cubed

extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 red onion, diced
Sea salt
2 serrano chiles, seeded, minced
1 large can diced tomatoes
2 cups cooked black turtle beans
2 sprigs cilantro, finely minced

Combine ingredients for marinade with salt and pepper to taste. Mix very well. Pour marinade over tempeh and set aside to marinate for about 30 minutes.

Make the chile. Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in chiles and tomatoes. Add black beans, tempeh and marinade. Stir gently, cover and bring to a boil. Reduce heat to low and cook for 35 minutes, until the vegetables, tempeh and beans are quite soft. Season to taste with salt and cook for 5 minutes more. Serve garnished with cilantro. 

Makes 4-5 servings. 


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