Welcome Fall with The Soup Guy’s Ole Mole Vegan Chili Recipe

Ole Mole Chili

Ole Mole Chili

Curtis Gould, owner and chef of The Soup Guy, is offering up his delicious recipe for Ole Mole Vegan Chili to our soupy followers! With a kick of instant dark roast coffee and bittersweet chocolate it’s sure to be the talk of the table. “I got the idea to do this after watching a Jamie Oliver show where he made a campfire beef pot roast using dark coffee along with onions, peppers and the h20. It reminded me of a Mexican mole I once made using dark roasted instant coffee and unsweetened chocolate, so I experimented with all that good stuff and came up with this yummy vegan chili.”

Ole Mole Vegan Chili

Meal type Basmati Rice, Bittersweet Chocolate, Black Beans, Chilies, Corn, Cumin, Onions, Oregano, Tomatoes
Season Fall, Winter


  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped green and red pepper
  • 1 (4 ounce) can chopped green chilies with juice
  • 1/2 cup dry basmati rice
  • 3 pounds rehydrated (TVP) texturized vegetable protein (follow the directions on box)
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 small can of corn
  • 1 cinnamon stick
  • 1 (28 ounce) can diced tomatoes (fire roasted if you like)
  • 1 (14.5 ounce) can vegetable broth
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can kidney beans
  • 1 (1 ounce) squares bittersweet chocolate, chopped

  • 1-2 tablespoons instant dark roast coffee
  • A little brown sugar


1 Heat in a heavy pot over medium-high the onions, peppers, green chilies in a little of the vege broth.
2 Cook and stir until onions are soft and translucent, about 8 minutes.
3 Add the TVP to the pot, cook another 2 minutes.
Stir the chili powder, smoked paprika, cumin, cayenne pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot.
4 Cook and stir until spices are aromatic, about 2 minutes.

5 Pour the crushed tomatoes, the rest of the vegee broth, dry rice and a little water (if need be) and then stir in the tomato paste. 

6 Mix in the beans and chocolate and instant coffee into the chili. Simmer until the chocolate has melted.
7 Bring chili to a simmer and cook about 1 hour and 15 minutes.
8 Remove bay leaf and cinnamon stick. 
Add a little brown sugar to taste.
9 This chili is really nice when served over a baked potato with a little grated sharp cheddar cheese on top as a garnish (optional)


“There’s this guy who makes soup.  He drives a soup-mobile.  He is a proper chef who selects yummy, fresh ingredients from local sources, brings them to his kitchen and uses the science and magic of cookery to create 100% gluten free soupy goodness.” Ed Ridolfil – Co-Founder WhatsTheSoup

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