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4 Bean Soy Curl Chili

What you need: 

2 tablespoons olive or grapeseed oil

2 onions, chopped

2 bell peppers (1 red, 1 green), chopped

3 cloves garlic, minced

1 (14.5 oz.) can diced tomatoes

1 (12 oz.) can or bottle dark beer (I use Guiness)

1 cup strong brewed coffee

1 (12 oz.) can tomato paste

1 (14 oz.) can veggie broth

1/2 cup packed brown sugar

3 1/2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon unsweetened cocoa powder

1 teaspoon oregano

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

1 (15 oz.) cans dark red kidney beans

1 (15 oz.) can black beans

1 (15 oz.) can pinto beans

1 (15 oz.) can cannellini or great northern beans

4 fresh hot chili peppers, seeded and minced ( I use a combination of jalapenos, serranos, poblanos and habeneros)

1 (8 oz.) package Soy Curls (found in various health food stores or

What you do: 

1. Heat oil in a large saucepan over medium heat.  Saute onions, bell peppers and garlic for aprox. 10 mins., or until onions are tender.

2. Add the diced tomatoes with juice, dark beer, coffee, tomato paste and veggie broth.  Season with brown sugar, chili powder, cumin, cocoa powder, oregeno, cayenne pepper, coriander and salt.  Stir in 2 cans of the beans and hot chili peppers.  Bring to a slow boil, reduce heat to low, cover and simmer for 1 1/2 hours.

3. Soak soy curls for 10 mins. in warm water and then drain.  Add soy curls and the remaining 2 cans of beans.  Simmer for another 30 mins. Top with some chopped green onions, cilantro, Daiya cheese or whatever strikes your fancy.



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