Meatless chili with Soy Curls & beans
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. Don't have them? 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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 people
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. 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, about three minutes.
Add the drained Soy Curls to the pot. Let them brown for a couple of minutes. Then add ancho chili powder, dried oregano, paprika, smoked paprika, cumin, granulated onion, salt, hot sauce, and stoneground mustard. Fully combine the spices with the mixture. 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. Then add the fire roasted tomatoes with their liquid, pinto beans, and black beans (or red kidney beans if using). Bring the chili to a simmer.
Once it is simmering, turn the heat to low and continue to cook for about ten minutes more to let the flavors meld, stirring occasionally. Then ladle the chili into bowls and serve.
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 3/4 cup of chorizo-style seitan 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 3/4 cups of your preferred beans at the same time as the pinto, black, or red kidney beans. Then continue with the recipe as written.
Calories: 241kcal | Carbohydrates: 41g | Protein: 14g | Fat: 2g | Sodium: 906mg | Potassium: 563mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1005IU | Vitamin C: 13.7mg | Calcium: 91mg | Iron: 4.2mg