BLACK BEAN AND CORN CHILI WITH SOY CURLS (Vegan, Oil-free)
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!
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.