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
Print recipe | Meal type | Basmati Rice, Bittersweet Chocolate, Black Beans, Chilies, Corn, Cumin, Onions, Oregano, Tomatoes |
| Season | Fall, Winter |
Ingredients
- 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
Directions
| 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