1 1/2cupscooked black beans (1 14.5-oz. can, drained)
1 28-ouncecan fire-roasted, diced tomatoes
Vegan Chick'n Style Soy Curls (inspired by NYC Vegan)
1/2vegan bouillon cube (chicken-style works best, but you can also use an herb or vegetable bouillon, or substitute a teaspoon of chicken-style seasoning)
120grams2 1/4 cups, or 1/2 of an 8-oz. package soy curls
First, prepare the chick'n style soy curls. Place the bouillon in a roomy, heatproof bowl. Bring the water to a boil. Pour it over the bouillon cube, then add the tamari, smoked paprika, and onion powder. Stir everything well, then add the soy curls. Cover the bowl and let it sit for 10 minutes. Drain the hydrated soy curls in a colander, pressing them gently to help remove as much moisture as you can. Store them in an airtight container in the fridge for up to five days.
To make the chili, 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.