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:
Pre-soak red kidney beans for at least 3 hours or overnight.
Drain & rinse beans. Add to pot with boiling water & salt.
In a separate pan sauté sesame oil, garlic, until onions are translucent.
Mix spices well into the pan. Cumin, paprika, chilli powder, cayenne pepper, black pepper, with tomatoes & tomato paste.
Add sayote, singkamas til half cooked.
Add bell peppers, okra, celery, cilantro
Once beans are cooked, add the sauté pan full of vegetables and spices to the pot
Add mocha syrup
Cook on medium heat until the chilli reaches desired consistency. Add more water if desired or cook until the chilli becomes thicker.
Serve on bowl with tortilla chips or with cooked rice/grains. Enjoy!
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:
In a sauce pan constantly stir unsweetened soy milk over low heat.
Add in sugar stir until dissolved
Add cacao tablea until melted and infused into the syrup
Remove from heat and set aside
Brew 12 grams ground Hineleban Coffee Beans to 120 ml Water