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  • Veg on the Edge by Cassie Umali

Coffee Infused Vegan Chilli Bowl aka "Kape Con Chilli"


Serves 5



Ingredients:

1 ½ cup Red Kidney Beans

4 cups water

1 medium diced Sayote

1 medium Singkamas

1 large diced Red Bell Pepper

1 large diced Green Bell Pepper

½ stalk with leaves chopped Celery

5 small rough chopped Tomatoes

½ tsp minced Cilantro

6 fingers chopped Okra

2 cloves minced Garlic

1 medium diced Onion

100 ml Tomato Paste

1 Tbsp Sesame Oil

2 tsp Cumin to taste

1 tsp Paprika

1 tsp Chilli Powder

1 Tbsp Cayenne Pepper

2 Tbsp Sea Salt

½ tsp Black Pepper to taste

5 Tbsp Mocha Syrup = 8 tsp brewed Hineleban Coffee + 7 tsp chocolate syrup



Kape Con Chilli Procedure:

  1. Pre-soak red kidney beans for at least 3 hours or overnight.

  2. Drain & rinse beans. Add to pot with boiling water & salt.

  3. In a separate pan sauté sesame oil, garlic, until onions are translucent.

  4. Mix spices well into the pan. Cumin, paprika, chilli powder, cayenne pepper, black pepper, with tomatoes & tomato paste.

  5. Add sayote, singkamas til half cooked.

  6. Add bell peppers, okra, celery, cilantro

  7. Once beans are cooked, add the sauté pan full of vegetables and spices to the pot

  8. Add mocha syrup

  9. Cook on medium heat until the chilli reaches desired consistency. Add more water if desired or cook until the chilli becomes thicker.

  10. Serve on bowl with tortilla chips or with cooked rice/grains. Enjoy!

  11. Optional vegan sour cream to top, guacamole or dusted toppings of cocoa powder & fine ground Hineleban coffee.


How to make the Mocha Syrup

Chocolate Syrup Ingredients:

35 grams Cacao Tablea

35 grams Brown/muscovado/coconut sugar

100 ml Unsweetened Soy Milk


Chocolate Syrup Procedure:

  1. In a sauce pan constantly stir unsweetened soy milk over low heat.

  2. Add in sugar stir until dissolved

  3. Add cacao tablea until melted and infused into the syrup

  4. Remove from heat and set aside


Coffee:

Brew 12 grams ground Hineleban Coffee Beans to 120 ml Water




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