1 1/2cupscooked black beans (1 14.5-oz. can, drained)
1 28-ouncecan fire-roasted, diced tomatoes
3tablespoonstomato 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.