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+ servings
5 from 4 votes

Hearty Vegan Chick'n & Bean Chili

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 6 servings

Ingredients

  • 1 tablespoon olive oil or a few tablespoons water
  • 2 small or 1 large white or yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and finely diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4-1/2 teaspoon salt, to taste
  • Crushed red pepper flakes, to taste
  • 1 batch 5-Ingredient Vegan Soy Curl Chicken Strips
  • 1 1/2 cups cooked kidney beans (1 14.5-oz. can, drained)
  • 1 1/2 cups cooked black beans (1 14.5-oz. can, drained)
  • 1 28- ounce can fire-roasted, diced tomatoes
  • 3 tablespoons tomato paste

Instructions

  • Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion, peppers, and garlic. Cook the vegetables, stirring every minute or so, for 5 minutes, until the onion is soft and clear.
  • Add the chili powder, cumin, paprika, salt, and crushed red pepper. Stir for a minute to combine everything. Then add the soy curls, beans, diced tomatoes, tomato paste, and water.
  • Bring the mixture to a boil, then lower it to a simmer and cover. Simmer for 20 minutes, or until it's thick and bubbly, adding a little more water if needed to loosen the texture. Serve the chili with cornbread or a whole grain of choice.
  • Leftover chili will keep in an airtight container in the fridge for up to 5 days. It can be frozen for up to 6 weeks.

Notes

Recipe is inspired by Cadry's Kitchen.