Meatless chili with Soy Curls & beans

Meatless chili with Soy Curls and beans is a hearty, meal-in-a-bowl style soup.

A great weekday lunch or dinner. Makes terrific leftovers too! Vegan & gluten-free.

This time of year, I need all of the cozy, warming foods to get me through.

That means that meatless chili becomes a mainstay in my kitchen.

It is also great for meal prep because chili only gets better in the refrigerator, where the flavors can really marinate and meld.

Make it on Sunday. And the last bowl on Thursday is even more delicious than the first.

You can’t say that about every dish!

Today’s meatless chili has a smoky edge from smoked paprika.

It has layers of flavor from onions, garlic, spices, fire roasted tomatoes, hot sauce, and a tad bit of mustard for tang.

Finally, it has a filling, chewy quality by way of Soy Curls.

They add a meaty texture to meatless chili.

Plus, it’s a gluten-free option for folks who can’t eat seitan.

(If you don’t have or don’t like them, some seitan chorizo would work well here as a replacement!)

How do Soy Curls taste?

On their own, they don’t have much in the way of flavor.

There’s a slight beaniness to the taste, which makes sense since the only ingredient is non-GMO soybeans.

But once they have been rehydrated in broth, drained, and seasoned with spices, the added seasonings are the flavors that become pronounced.

For my meatless chili, I like to chop them into small pieces.

That way the spices can quickly dominate and take over without a long cooking time.

By the way, if you have crumbs at the bottom of the bag, don’t throw them away! Just add them to the rehydrating liquid.

They become a great crumble size for this meatless chili (or for soup!)

What’s the difference between Soy Curls and TVP?

Soy Curls and TVP are similar, because they’re both made from soybeans.

The difference is that the curls are made from the whole soybean, while TVP is made from de-fatted soy flour.

The curls are made by cooking soybeans, texturizing, and then drying them.

(Since they’ve been dehydrated, they need to be introduced to liquid again to puff back up.)

Where to find Soy Curls

They originated in Oregon. And they continue to be popular there.

Whenever I visit Portland, I can be sure to find them on menus aplenty – including at one of my all-time favorite restaurants, Homegrown Smoker.

But outside of Oregon, they can be a little harder to find.

I’m able to buy them locally at Natural Grocers. You can also purchase them online.

As a third option, remember that it never hurts to ask your local grocer to order products that you like.

How to store them

Since the curls don’t have any preservatives, they can go rancid over time if left on the shelf.

You can extend their shelf life by keeping them in the freezer or refrigerator.

(If you put them in the freezer, you don’t need to defrost them before using.)

I keep mine in the refrigerator.

Step by step instructions

Start by rehydrating the Soy Curls in warm broth or water.

After ten minutes have passed, drain them in a fine mesh sieve.

Chop them into small pieces and set aside.

Sauté onions, garlic, and bell pepper in oil in a big soup pot.

After a few minutes, add the drained Soy Curls, so that they can get a little color and dry out some more.

(The drier they are to start, they more they can fill up with the chili seasonings.)

Add spices and seasonings to the mixture, and get everything fully coated.

Then deglaze the pot with water, making sure to pick up any spices that are stuck at the bottom of the skillet.

Add fire roasted tomatoes and beans.

Bring the chili to a simmer.

Then lower the heat and cook for about ten minutes.

I like to serve my meatless chili with taco chips crushed on top. Of course, crackers would also work.

Other delicious chili topping ideas include: non-dairy cheese, diced onions, avocado, jalapeño peppers, and/or non-dairy sour cream.

 

Original recipe posted July 2013. Photos, recipe, and content updated February 2019.