Vegetarian Coffee Chili
You know you don’t always have to drink coffee.
Instead, you can add a little coffee into recipes to totally transform your dishes and luckily, we have another simple idea for you to try at home. And if you do concoct this great version of chili over the weekend please let us know!
There are strict guidelines, drawn up by the Chili Appreciation Society of International, of what constitutes a chili and we’re pretty sure that this will fall foul of the tough regulations that are laid down in writing.
This recipe is great for chili and coffee lovers, but, in a not-so-subtle twist, it contains no meat – making it a perfect choice for vegetarians.
Following the guidelines below you’ll have enough to serve roughly four people
Ingredients
- 1 tablespoon of coffee power, the stronger the blend the better (if you ask us)
- 1 large onion, peeled and diced
- 1 celery stalk
- 1 large carrot, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of (smoked) paprika
- ½ cup of white wine
- 4 large tomatoes, blended
- 1/2 can of kidney beans
- 1/2 can of white beans
- 1 large pepper
And, to accompany
- Sour cream
- Grated cheddar
Method
- On medium heat, sauté the onions in a modicum amount of oil until soft. Then add celery, carrots and the garlic. Continue to cook for another couple of minutes.
- Add the spices, so tip in the cumin, paprika, and the coffee power before adding the white wine and cooking for a further two minutes.
- Pour in the pepper, beans and tomatoes and bring to the boil. If needs be, add a little water at this point.
- Once the mixture reaches boiling point, reduce the heat and simmer for 20 minutes.
- Season to taste and then serve with the sour cream and top with the grated cheddar