Vegan Chili Con Coffee

October 24, 2017

 

 

Marinade

  • 2 cups strongly brewed French roast coffee

  • 4 oil-packed sun-dried tomatoes, chopped


  • 2 cloves garlic, finely minced


  • 1 jalapeno pepper, finely minced

  • 1⁄4 red onion, finely diced


  • 1 tablespoon hot sauce


  • 8 ounces tempeh, cut into 3⁄4 inch cubes

Chili

  • 2 cloves garlic, thinly sliced


  • 1 red onion, diced


  • 2 tablespoons extra-virgin olive oil


  • 1 can (32 ounces) diced tomatoes


  • 1 serrano chili, seeded, minced (or to taste)


  • 1 can (15 ounces) black beans, rinsed and drained

In bowl, stir together the first 6 marinade ingredients. Add tempeh; toss to coat well. Cover and chill 30 minutes.

Meanwhile, in a large saucepan over medium heat, cook garlic and onion in oil for 3 minutes or until onion begins to turn translucent. Stir in tomatoes and chilies; bring to a simmer.

Stir in black beans, tempeh, and remaining marinade. Cover, increase heat to medium-high, and bring to a boil. Reduce heat to low and cook 35 minutes, or until tender. Season to taste with salt and freshly ground black pepper.

 

Serves 6

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