White Chili with Soy Curls
Soy Curls are dried (and pure) soy protein strips. They are amazingly versatile and convenient; I use them most often in chilis and stir-fries. You can order them directly from ButlerFoods.com, as I do, or find them at various retail outlets. Generally, Soy Curls are soaked in water or broth before using, but that's not necessary for this chili since the curls will be simmering in liquid for a while.
Equipment
- high-speed blender
- Large sauce pan or Dutch oven (at least 6-quart capacity)
Ingredients
Cashew cream
- 1 cup hot water
- 1/2 cup raw cashews
- 1 tablespoon nutritional yeast
- 2 tablespoons lime juice (about half a lime)
Veggies and beans
- 2 tablespoons water (plus more as necessary, for cooking onions)
- 2 medium onions, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 2 large jalapeños, diced (use the seeds if you like a hotter chili)
- 2 tablespoons salt-free chili powder
- 1 tablespoon cumin
- 1 teaspoon no-salt Italian seasoning blend
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 4 cups water
- 1 (4-oz) can diced green chiles
- 2 cups crumbled Soy Curls (about 5 ounces; you can use your hands to break them down while they are still in their bag)
- 2 (15-oz) cans cannellini beans, rinsed and drained (or any other white bean)
- 2 cups fresh or frozen corn kernels
- 1/2 teaspoon liquid smoke (optional)
Optional garnish
- chopped avocado
Instructions
For the cashew cream
- In a high-speed blender, add the hot water and cashews and blend until smooth. Add the nutritional yeast and lime juice; blend to combine. Set aside.
For the veggies and beans
- Preheat a large pot or Dutch oven over medium heat. Add the two tablespoons of water and onion. Sauté for about 7 minutes or until onion is translucent, adding tablespoons of water as necessary to keep onions from sticking to the bottom of the pot.
- Add the bell pepper and garlic and cook for 1 to 2 minutes, stirring frequently. Add the jalapeños, chili powder, cumin, Italian seasoning, oregano, and black pepper. Stir and cook for about 1 minute.
- Add the water, green chiles, Soy Curls, beans, corn, and ground pepper. Stir and bring to a simmer. Simmer, uncovered, for 10 to 15 minutes. Resist the urge to add more water; you’ll be adding more liquid in the next step.
- Stir the cashew cream into the chili. Stir in the liquid smoke, if using. Taste and adjust seasonings. Simmer on low heat for 10 minutes, stirring occasionally.
For serving / topping
- Divide chili into bowls. Spoon some diced avocado on top, if using. Serve.
Notes
If you just want to use just 4 ounces of Soy Curls (half a package), no problem. My favorite chili powder is Penzeys Medium Hot Chili Powder; My fave Italian seasoning is Penzeys Italian Herb Mix. Adapted from https://myquietkitchen.com/vegan-white-chili/.
Nutrition
Nutrition Facts
White Chili with Soy Curls
Amount per Serving
Calories
342
% Daily Value*
Fat
11.2
g
17
%
Saturated Fat
1.9
g
12
%
Trans Fat
0
g
Polyunsaturated Fat
1.3
g
Monounsaturated Fat
3.1
g
Cholesterol
0
mg
0
%
Sodium
244
mg
11
%
Potassium
1007
mg
29
%
Carbohydrates
44
g
15
%
Fiber
14
g
58
%
Sugar
9
g
10
%
Protein
20
g
40
%
Vitamin A
49
mcg
5
%
Vitamin C
52
mg
63
%
Calcium
126
mg
13
%
Iron
5.7
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition facts, if provided, are approximate and are for reference only. Values may vary depending on the ingredients, ingredient brands, and varieties used. Calculated by mynetdiary.com.
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