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Vegetarian Black Bean Chili

2 cups strongly brewed grain coffee
4 chopped oil-packed sundried tomatoes
2 cloves fresh garlic, finely minced
1 jalapeno chili, finely minced, with seeds
€_ red onion, finely diced
1 tablespoon hot sauce
Sea salt
Cracked black pepper
8 ounces tempeh, small cube

extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 red onion, diced
Sea salt
2 serrano chilis, seeded, minced
1 large can diced tomatoes
2 cups cooked black turtle beans
2 sprigs cilantro, finely minced

Combine ingredients for marinade with salt and pepper to taste. Mix very well. Pour marinade over tempeh and set aside to marinate for about 30 minutes.

Make the chili. Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in chilis and tomatoes. Add black beans, tempeh and marinade. Stir gently, cover and bring to a boil. Reduce heat to low and cook for 35 minutes, until the vegetables, tempeh and beans are quite soft. Season to taste with salt and cook for 5 minutes more. Serve garnished with cilantro. Makes 4-5 servings. 


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