Chili Java

Name: Chili Java
Cuisine: American
Ingredients: 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 2 garlic cloves, minced; 1 medium-size onion, chopped; 1 teaspoon ground cumin; 3 tablespoons chili powder; ¾ cup vegetable broth or water; ¾ cup strong brewed coffee; 1 cup TVP granules, reconstituted; ¾ cup vegetable broth or water; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 1 tablespoon chopped fresh cilantro; 1 (4-ounce) can diced mild green chiles, drained; 1 ripe Hass avocado, for serving (optional); Vegan sour cream, purchased or homemade, for serving; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Vegan sour cream, purchased or homemade, for serving; Vegan sour cream, purchased or homemade, for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The addition of strong black coffee adds a hearty richness to this chili. It is said that chuck wagon cooks of the Old West often used leftover coffee in their cooking to conserve their supply of fresh water. Note: To reconstitute TVP, combine 1 cup TVP granules with 1 cup hot water and set aside for 10 minutes before adding to the recipe. Instead of using TVP, you may substitute chopped seitan, tempeh, or vegan sausage.

Ingredients

Americas
United States
Main course
Leftovers
Vegan
Gluten-free

Ingredients

Method