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    Home » Soups

    Meatless chili with Soy Curls & beans

    Updated: May 26, 2025 · Published: Feb 26, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 6 Comments

    Jump to recipe
    Text overlay: cadryskitchen.com, meatless chili with Soy Curls. Bowl of vegan chili with avocado, cilantro, and crushed tortilla chips.

    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.

    Bowl of meatless chili with spoon, garnished with avocado and crushed tortilla chips.

    When it comes to make ahead meals, it doesn’t get much better than chili!

    Chili only gets better in the refrigerator, where the flavors can really meld.

    Make it on Sunday, and somehow the last bowl on Thursday is even more delicious than the first. You can’t say that about every dish!

    That’s especially true of this meatless chili recipe with Soy Curls.

    It has a smoky edge from smoked paprika, plus 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 Soy Curls, vegan chorizo works well as a replacement! Get more details in the section titled, “Make it your own.”)

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving suggestions
    • Storage instructions
    • FAQ
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “I recently discovered Soy Curls and have since become obsessed. This recipe was a perfect addition to my Soy Curl journey. Thank you! ❤️“ – Kelsey

    Ingredients

    Labeled ingredients for meatless chili with Soy Curls, pinto beans, and black beans.

    Soy Curls: Soy Curls are made with just one ingredient – non-GMO whole soybeans. They are texturized into shreds & dried.

    Look for Soy Curls at Natural Grocers, online, or in the bulk bins of some vegan-friendly grocery stores.

    Vegetable broth: Since Soy Curls are a dried product, broth is used to rehydrate them with flavor. Broth can be replaced with water (or a mixture of water + bouillon).

    Oil: Avocado oil or any neutral-flavored cooking oil will work here. If you’d prefer an oil-free dish, saute onions, peppers, and garlic in water instead.

    Produce: Bell pepper, onion, garlic.

    Seasonings: Ancho chili powder, dried oregano, paprika, smoked paprika, cumin, granulated onion, and salt.

    Ancho chili powder is made with just one ingredient (dried poblano peppers). If necessary, it can be replaced with standard chili powder, which is a blend of spices. Be aware that chili powder blends vary in spiciness.

    Hot sauce: I recommend a vinegar-based jalapeno hot sauce. Add more, less, or omit entirely to suit your palate.

    Stoneground mustard: Just a dab adds tang. It can be replaced with yellow mustard.

    Pantry items: Canned fire roasted chopped tomatoes (with juices), black beans, and pinto beans.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    4-panel collage showing how to rehydrate Soy Curls, saute onions & peppers, add chopped Soy Curls, and finish meatless chili in pot.

    1. Put Soy Curls into a bowl of warm broth or water, and rehydrate for 10 minutes. Then drain them in a fine mesh sieve, squeeze to remove excess liquid, and chop into small pieces. Set aside.

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

    3. Add the drained & chopped Soy Curls.

    4. 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 allow the flavors to meld.

    Overhead bowl of Soy Curls chili with beans, garnisihed with cilantro and avocado.

    Once the flavors have melded, serve the meatless chili in bowls with any of your favorite toppings like:

    • Crushed tortilla chips or air fryer tortilla strips
    • Cilantro
    • Pickled red onions or pickled shallots
    • Vegan sour cream
    • Shredded vegan cheese
    • Quick pickled jalapeños
    • Sliced avocado or guacamole
    • Crackers
    • Air fryer croutons

    Tip: Chili tastes even better the next day. If you have the time, make the chili on one day, and plan on serving it the next.

    Make it your own

    Soup spoon holding vegan chili over bowl with crushed tortilla chips and cilantro.

    You can make this chili your own by varying the ingredients.

    • Replace Soy Curls with soyrizo or chorizo-style seitan: Add ¾ to 1 cup of chorizo-style seitan or soyrizo to the soup pot after the onions, garlic, and bell peppers. Then continue with the recipe as written. (If using soyrizo or seitan & no Soy Curls, you can skip the rehydrating portion of the recipe.)
    • Replace Soy Curls with additional beans: Add ¾ to 1 cup of your preferred beans at the same time as the pinto, black, or red kidney beans. Then continue with the recipe as written. (If using additional beans & no Soy Curls, you can skip the rehydrating portion of the recipe.)
    • Vary the beans: Any of the beans can be replaced with kidney beans, cannellini beans, great northern beans, or navy beans
    • Replace vegetable broth: Instead of using broth, dissolve ½ teaspoon of Better Than Bouillon no chicken base into a cup of warm water
    • Add more veggies: Add corn, zucchini, and/or mushrooms
    • Make it spicier: Increase the heat by adding more or hotter hot sauce or finishing the bowl with pickled jalapeno peppers
    • Reduce smokiness: Smoked paprika adds a lot of smoky flavor; if you’re not a fan, replace some or all of it with basic paprika

    Serving suggestions

    A cozy bowl of chili can be a full meal on its own, or serve it with any of these side dishes to fill it out:

    • Air fryer polenta fries
    • Onion rings
    • Vegan jalapeño poppers
    • Southwest salad
    • Black bean corn avocado salad
    • Vegan corn cakes

    Storage instructions

    Store Soy Curls chili in an airtight container in the fridge. It will keep for about 5 days.

    This meatless chili also freezes well. Freeze in a freezer-safe container. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge or by using the defrost function on the microwave.

    Reheat in a pot on the stove or in the microwave.

    FAQ

    What do Soy Curls taste like?

    On their own, Soy Curls 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.

    Can I use the broken pieces of Soy Curls in the bag?

    Yes! 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.)

    How should you store Soy Curls?

    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.

    Soy Curls chili with beans in bowls with shredded vegan cheese and jalapeno peppers.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Meatless chili topped with avocado, tortilla chips, and vegan cheese in bowl.

    Meatless chili with Soy Curls & beans

    Author: Cadry Nelson
    5 from 2 votes
    There's nothing like a savory, hearty chili to warm you from the inside out on a cold winter day. This filling chili is extra satiating by way of Soy Curls. They add an additional chewy texture that really gives it some oomph. 
    Pro tip: This is a great make ahead meal, because this chili tastes even better the next day once the flavors have melded.
    Don't have any Soy Curls? No problem! This chili is also terrific with seitan or even just extra beans. Check out the notes section of the recipe card for alternatives.
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Course: Soup
    Cuisine: American, Vegan
    Keyword: comfort food, meatless stew

    Ingredients

    • ½ cup Soy Curls
    • 1 cup vegetable broth or water, warmed
    • 1 teaspoon avocado oil or other neutral-flavored oil
    • ½ cup chopped bell pepper red, orange, or yellow
    • 1 cup chopped onions
    • 2 cloves garlic minced
    • 1 ½ teaspoons ancho chili powder
    • ½ teaspoon dried oregano
    • ½ teaspoon paprika
    • ½ teaspoon smoked paprika
    • 1 ½ teaspoons cumin
    • ½ teaspoon granulated onion
    • 1 teaspoon salt or to taste
    • ½ teaspoon hot sauce
    • ½ teaspoon stoneground mustard
    • 1 cup water
    • 14.5 ounces fire roasted diced tomatoes from can with juices
    • 1 ½ cups pinto beans drained
    • 1 ½ cups black beans drained

    Instructions

    • In a medium-sized bowl, cover Soy Curls in 1 cup of warm broth (or water) and set aside for ten minutes for them to hydrate. After they have hydrated, drain them in a fine mesh sieve, and squeeze to remove excess liquid. Then chop them into small chunks. Set aside.
    • In a soup pot, bring oil to a medium heat. Add red bell pepper, onion, and garlic to the pot and sauté until fragrant, roughly three to five minutes. 
    • Add the drained & chopped Soy Curls to the pot, and incorporate with the other ingredients.
    • Add ancho chili powder, dried oregano, paprika, smoked paprika, cumin, granulated onion, salt, hot sauce, and stoneground mustard, and combine.
      Make sure everything is evenly coated, and cook for a minute or two more. (If the pot gets too hot and things start to burn, lower the heat.)
    • Add a cup of water to the pot to deglaze it. Use a spoon to make sure that any spices stuck to the bottom are incorporated in the liquid.
    • Add the fire roasted tomatoes (with juices), drained pinto beans, and drained black beans. Bring the chili to a simmer.
    • Once it is simmering, turn the heat to low and continue to cook for 20 minutes or more to let the flavors meld, stirring occasionally. (If too much water cooks off, and the liquid gets too low, add more water, as needed.)
    • Once the flavors have melded, ladle the chili into bowls and serve.

    Notes

    Vegetable broth can be replaced with 1 cup of water with ½ teaspoon of Better Than Bouillon no chicken base dissolved in it or simply 1 cup of plain warm water.
    If you don’t have Soy Curls, this recipe is terrific with seitan or additional beans instead. To replace with these ingredients, obviously you can skip the rehydrating portion of the recipe.
    To make this chili with seitan: Add ¾ to 1 cup of chorizo-style seitan or soyrizo to the soup pot after the onions, garlic, and bell peppers. Then continue with the recipe as written.
    To make this chili with additional beans: Add ¾ to 1 cup of your preferred beans at the same time as the pinto, black, or red kidney beans. Then continue with the recipe as written.
    Storage instructions: Store leftovers in an airtight container in the refrigerator. It will keep for about 5 days. Chili also freezes well in a freezer-safe container for up to 3 months.
    Reheating instructions: Reheat in a pot on the stove or in the microwave.
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    Nutrition

    Calories: 260kcal | Carbohydrates: 45g | Protein: 15g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1060mg | Potassium: 682mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1612IU | Vitamin C: 30mg | Calcium: 113mg | Iron: 5mg

    Content updated May 26, 2025. Original recipe posted July 2013. When updating the recipe, I doubled the amount of bell pepper & spices (except for oregano & salt).

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 2 votes

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    1. Judy

      May 10, 2023 at 7:25 am

      Hi Cadry! I’m new to soy curls and am interested in trying this recipe. I typically make a lot of chili and freeze serving sizes to have at a later date. Can I still do this if I add soy curls or does it change them too much? Thank you!

      Reply
      • Cadry Nelson

        May 10, 2023 at 9:08 am

        Hi, Judy! Soy Curls freeze well. Make a big batch & freeze as usual. I’m excited to hear what you think of the chili!

        Reply
    2. Kelsey

      March 16, 2022 at 1:06 pm

      5 stars
      I recently discovered soy curls and have since become obsessed. This recipe was a perfect addition to my soy curl journey. Thank you! ❤️

      Reply
      • Cadry Nelson

        March 16, 2022 at 1:22 pm

        I’m so glad to hear that, Kelsey! Thanks for letting me know!

        Reply
    3. Shell

      February 16, 2020 at 4:38 pm

      5 stars
      This chili is packed with so much goodness! You had me at yellow bell peppers.

      Reply
      • Cadry

        February 16, 2020 at 5:27 pm

        Gotta love a good warm-you-up meal this time of year!

        Reply

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