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. 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.
Servings: 4 people
Calories: 260kcal
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.
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
