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)