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A hearty and nourishing Black Bean and Corn Chili with Soy Curls, packed with protein, fiber, and bold flavors. This Vegan, gluten-free, oil-free, WFPB dish is easy to prepare and perfect for meal prep or busy nights!
Perfect comforting meal!
This Black Bean and Corn Chili with Soy Curls is a perfect balance of bold, smoky flavors and hearty, satisfying textures.
The black beans and sweet potatoes create a rich and comforting base, while the soy curls add a chewy, meaty bite that makes this dish incredibly filling. The blend of spices brings warmth, and the corn adds a touch of sweetness that rounds out the flavors beautifully.
This recipe came about during one of those nights when my pantry was almost empty, with only a few cans and some leftovers from the fridge.
I tend to be more creative when my pantry is nearly empty, haha.
I mixed some of those in a pot, and everything came together perfectly! It turned out so well that I knew I had to share it with you!
It has become a favorite, easy-to-make meal perfect for busy weeknights or meal prep!
I really hope you enjoy it and give it a try!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
- Dairy-Free
- Egg-Free
- Gluten-Free
- Nut-Free
- Oil-Free
Contains: Soy (from soy curls). You can substitute the soy curls with jackfruit, lentils, or chickpea tofu if you need a soy-free alternative.
This recipe suits those following a vegan, oil-free, refined-sugar-free, and whole-food plant-based diet.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
Here are some highlights:
High in Protein & Fiber: The combination of black beans, soy curls, and sweet potatoes provides a nutritious, protein-packed meal that keeps you full longer.
Oil-Free & Healthy: This recipe follows whole food plant-based (WFPB) principles, making it heart-healthy and weight-loss friendly.
Easy to Make & Meal Prep Friendly: It’s simple to prepare and stores well for busy weeknights or leftovers.
Bold, Rich Flavors: The blend of spices, vegetables, and plant-based protein creates a deeply satisfying and delicious dish.
HOW TO PREPARE THIS VEGAN CHILI
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Black Bean and Corn Chili with Soy Curls is an easy, one-pot meal that requires simple chopping, sautéing, and simmering. It is perfect for busy home cooks looking for a hearty, flavorful dish with minimal effort.
You’ll need essential kitchen tools, and the simple steps make it perfect for both beginners and experienced cooks. Plus, the ingredients are easy to find.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make this recipe:
- Large pot: To cook the chili.
- Mixing bowl: To soak the soy curls.
- Cutting Board & Knife – To chop vegetables.
- Wooden spoon or Spatula – For stirring while cooking.
- Ladle: to serve the chili.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
For the chicken alternative (soy curls):
- Soy curls: add a meaty texture and plant-based protein. Substitute cubed tempeh, jackfruit, or cooked lentils for a different texture.
- Vegan Chicken Bouillon Powder: adds a savory “chicken” flavor to the soy curls.
- Water – Rehydrates the soy curls, making them tender and chewy.
The rest:
- Onion provides a savory base and enhances the overall flavor. For a milder taste, substitute with shallots or leeks.
- Garlic adds aromatic depth and enhances the savory profile. If fresh garlic is unavailable, substitute with garlic powder.
- Red bell pepper – Adds sweetness and a mild crunch to balance the flavors. Substitute with yellow or orange bell pepper.
- Green bell pepper – Provides a slight bitterness that contrasts with the sweetness of other ingredients.
- Sweet potato – Brings natural sweetness and a creamy texture to the chili. Substitute with butternut squash or regular potatoes.
- Corn kernels – Adds a touch of sweetness and a bit of crunch.
- Caned Black beans provide plant-based protein, fiber, and a hearty texture. They can be substituted for kidney beans.
- Diced tomatoes with juices create a rich, slightly tangy base for the chili. Substitute crushed tomatoes or freshly chopped tomatoes with a splash of water.
- Low-sodium vegetable broth helps create a flavorful and well-balanced chili—substitute water with extra bouillon powder or miso paste.
- Chili powder adds warmth, depth, and a classic chili flavor. Substitute with smoked or regular paprika for milder heat or cayenne for more spice.
- Ground cumin enhances the earthy, smoky flavors. Dried oregano adds herbal complexity to the chili. Substitute with thyme or Italian seasoning.
- Salt and black pepper – Balances and enhances all the flavors.
DIRECTIONS WITH PICTURES
To prepare this soup, follow these steps:
Soak the soy curls in warm water with bouillon powder for 10 minutes. Drain and lightly squeeze out excess liquid.
Prep the veggies and sauté onion, garlic, and bell peppers in a splash of vegetable broth over medium heat until softened.
Add sweet potatoes and spices, stir, and cook for 2 minutes to enhance flavors.
Stir in black beans, corn, and diced tomatoes with their juices.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 25-30 minutes until sweet potatoes are tender.
Sauté the soy curls in a dry pan over medium heat, adding bouillon powder for extra flavor.
Add soy curls to the chili, stir, and simmer for 5 minutes.
Taste and adjust seasoning. Serve with fresh cilantro, lime wedges, or a dollop of vegan cream cheese.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Comforting and Cozy: Just like the classic chicken noodle soup.
- Whole Food Plant-Based: Made with simple, healthy ingredients.
- Oil-Free and Low Fat: No oil is used, making it great for those following an oil-free diet.
- High in Protein: Soy curls add a good amount of plant-based protein.
- Family-Friendly: A recipe that even non-vegans will enjoy.
Let’s prepare this delicious recipe!
OTHER COZY RECIPES TO TRY!
PRINTABLE RECIPE CARD
BLACK BEAN AND CORN CHILI WITH SOY CURLS (Vegan, Oil-free)
Equipment
- 1 large pot For cooking the chili.
- mixing bowls To soak and prepare the soy curls.
- Cutting Board & Knife To chop vegetables.
- 1 Wooden Spoon or Spatula For stirring while cooking.
- Measuring Cups & Spoons For accurate ingredient measurements.
Ingredients
- 2 cups soy curls (dry)
- 1 ½ cups water (for soaking the soy curls)
- 2 Tbsp vegan chicken bouillon powder divided (1 tablespoon for soaking, 1 tablespoon for sautéing)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1 medium green bell pepper (chopped)
- 1 medium sweet potato (peeled and diced)
- 1 cup corn kernels (frozen or fresh)
- 2 cans black beans (15 ounces each black beans, drained and rinsed)
- 1 can diced tomatoes (15 ounces diced tomatoes, with juices)
- 4 cups low-sodium vegetable broth
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- Salt and pepper (to taste)
Optional Garnishes:
- Fresh cilantro (chopped)
- Lime wedges
- Vegan cream cheese (dolloped on top)
Instructions
- Prepare the soy curls: In a bowl, soak the soy curls in 1 ½ cups warm water with 1 tablespoon vegan chicken bouillon powder for about 10 minutes, until softened. Drain and lightly squeeze out excess liquid, but keep them moist.
- Sauté the aromatics: Add a splash of vegetable broth (or water) to a large pot over medium heat. Add the onion, garlic, bell peppers, and sauté for about 5 minutes, stirring occasionally, until softened.
- Add sweet potatoes and spices: Stir in the sweet potato, chili powder, cumin, oregano, salt, and pepper. Cook for another 2 minutes to enhance the flavors.
- Incorporate the beans, corn, and tomatoes: Add the black beans, corn, and diced tomatoes with juices, stirring well.
- Add broth and simmer: Pour the vegetable broth, stir, and bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
- Sauté and add the soy curls*: While the chili is simmering, sauté the soaked soy curls in a dry pan over medium heat for about 5 minutes, stirring occasionally. Sprinkle 1 tablespoon of vegan chicken bouillon powder over the soy curls while sautéing, stirring well to coat. Once lightly browned, add them to the chili and stir to combine.
- Taste and adjust: Check seasoning and adjust salt, pepper, or spices as needed. Simmer for another 5 minutes to blend the flavors.
- Serve: Ladle the chili into bowls. Garnish with optional fresh cilantro and a dollop of vegan cream cheese. Serve with lime wedges for a fresh, zesty finish.
Notes
- * You can do this step first in the same pot, reserve, and use them when it is time to add the soy curls to the chili.
- Extra Protein & Texture: Add cooked quinoa or a handful of lentils while simmering to make a more protein-packed chili.
- Thicker Chili: If you prefer a thicker consistency, mash some black beans before adding them, or let the chili simmer longer to reduce the liquid.
- Spice Level: For a mild chili, stick to the listed ingredients. For extra heat, add 1/4 teaspoon cayenne pepper or a chopped jalapeño.
- Storage: This chili keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- Soy Curls Alternative: If you don’t have soy curls or tofu, substitute with cubed tempeh, jackfruit, or cooked lentils for a different texture.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this recipe:
- Enjoy it as a hearty chili on its own.
- Use as a filling for tacos, burritos, or stuffed bell peppers.
- Pair with whole-grain cornbread for a classic chili experience.
- Serve over brown rice or quinoa for a protein-packed meal.
- Top with avocado slices, fresh cilantro, and a squeeze of lime for extra flavor.
- Spoon over a baked potato or sweet potato for a cozy meal.
- Use as a topping for nachos with homemade tortilla chips and vegan cheese.
- Blend a portion of the chili for a thicker consistency and use it as a dip.
This Black Bean and Corn Chili with Soy Curls is a must-try for a cozy, satisfying, and nutritious meal! 🌱
DID YOU MAKE THIS BLACK BEAN AND CORN CHILI WITH SOY CURLS?
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