- Recipes
Vegan chili with coffee and cocoa? Mmh… Tastes like summer.
Chili recipes are a dime a dozen. Here in our editorial office, too, almost everyone has their own favorite recipe for it, as we recently discovered during a coffee chat. What do we get when we start working on a best of chili recipes in our editorial kitchen? Voilà, the ultimate vegan chili with coffee (of course) – and cocoa, dark beer, a little red wine. Mmm…!
Karsten Suhr
What you need for 6 portions - the ingredients
- 250g soy granules (coarse or fine, as you prefer)
- 10EL soy sauce
- 5EL vegetable stock
- 3 onions
- 3 garlic cloves
- 3 chili peppers
- ½ glass of strong red wine
- 2 tbsp tomato puree
- Approx. 500g strained tomatoes
- 250ml Mount Hagen Espresso
- 250ml dark beer
- 1.5EL cocoa powder
- 2 tbsp brown sugar (or maple syrup)
- 1.5 tsp oregano
- 1.5 tsp marjoram
- 2 tins of kidney beans, drained
- 1 tin of corn, drained
- Pepper
- Cayenne pepper
- Paprika powder
- 1 pinch of nutmeg
- Savory, ground
- Cumin
- Some oil
And this is how it's done:
Mix the soy granules, soy sauce and vegetable stock well in a large (!) metal bowl and pour over plenty of boiling water to swell. Leave to simmer until the soy chunks resemble fried mince.
In the meantime, dice the onions, chop the garlic and chili peppers and prepare the espresso (always good 😋).
Fry the diced onion and garlic in a little oil until translucent. Add the chili pieces and sauté briefly. Deglaze with red wine.
Add the tomato purée, tomato purée, espresso, beer, cocoa, sugar, marjoram and oregano, bring to the boil briefly.
Drain the soy chunks and add to the sauce with the kidney beans and sweetcorn. Stir well, season to taste with cayenne pepper & co.
Simmer for at least half an hour – the longer the better (I usually cook double the portion – chili works for me at any time of day or night, even 2 days in a row…).
It goes well with pasta, rice, baguette or flatbread. (I know someone who loves chips with it…) Either way – the vegan coffee chilli tastes very much like summer.
