Cuppa Joe chili from PlantYou - Scrappy Cooking: 140+ Plant-Based Zero-Waste Recipes That Are Good for You, Your Wallet, and the Planet (page 218) by Carleigh Bodrug

  • paprika
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  • maple syrup
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute the book's "Vegan ground beef," p222, for extra-firm tofu; bell pepper for jalapeño peppers; gluten-free tamari for soy sauce; brown sugar for maple syrup; canned pinto beans or canned black beans for canned red kidney beans; tomato sauce for canned crushed tomatoes; and vegetable broth for strong coffee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy pickled red onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Vegan ground beef," p222, for extra-firm tofu; bell pepper for jalapeño peppers; gluten-free tamari for soy sauce; brown sugar for maple syrup; canned pinto beans or canned black beans for canned red kidney beans; tomato sauce for canned crushed tomatoes; and vegetable broth for strong coffee.

  • NicoleBrown on November 06, 2024

    My husband and I both enjoyed this! I did crumbled tofu, pinto beans + bell pepper since I had kids trying it (added some jalapeño s on top for me). I was a little nervous about the coffee so I opted for 1/2 cup. We couldn’t taste it. Added salt and pepper after it was done. My husband said he wouldn’t mind going a bit heavier on the spices next time.

  • hbakke on July 16, 2024

    Great flavor but 3/4 cup of dark roast coffee made this too bitter. Had to add lime juice and a little agave to offset the bitterness.

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