• Brew coffee.
• Cook beans if using dried beans.

  Drain and rinse canned beans.
• Seed and finely chop pepper.

  Finely chop 1 large onion.
• Heat 1 tablespoon olive oil in a dutch oven or other large pot over medium heat. Add onions. Sauté until translucent.
• Add ½ hot pepper, 1 teaspoon oregano, 4 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon cayenne pepper, and ½ teaspoon cinnamon.

  Sauté until fragrant (30 seconds)
• Stir in 1 cup stock, 1 can diced tomatoes, and coffee.
• Add 1 tablespoon cocoa powder, 2 teaspoon brown sugar, 1 tablespoon hot sauce, and ¼ teaspoon salt.

  Bring to a boil, then reduce to simmer, partly covered, for 1 hour. Stirring occasionally and adding stock or water if it starts drying out.

Make Tofu Crumbles

• Preheat oven to 350℉
• While the chili is simmering, combine 1 tablespoon soy sauce, 1 tablespoon olive oil, and 2 teaspoon nutritional yeast (optional) in a large mixing bowl.
• Drain 1 pound extra firm tofu and break into pieces and add to the bowl.
• Mash with a potato masher to the desired texture.

  Make sure the tofu and the sauce are mixed well.
  
• Spread the crumbles on a rimmed baking sheet lined with parchment paper.
• Bake at 350℉ for 30-45 minutes until well browned, stirring occasionally.
  

Finish

• Stir the tofu crumbles into the chili.

  Simmer until the tofu absorbs the chili and gets chewy.
• Adjust seasoning and serve.