Instant Pot White Bean and Soy Curl Chili
Even down here in the desert by Palm Springs, winter is here. While we’ve escaped snow and ice, it does get down into the 50s at night here and the wind can be pretty brutal. So naturally, it’s time for chili!
We love Soy Curls so when I saw this recipe I saved it for later. And later finally came!
What are Soy Curls?
Soy Curls have one ingredient: non-GMO soy! They come in dried strips that are shelf-stable. So they’re perfect to keep in the RV as a go-to protein source. They don’t take up any freezer or refrigerator space!
And Soy Curls don’t have any added oil, salt, or sugar. Similar to tofu, they take on the flavors of the surrounding sauce.
I’m always looking for more ways to use Soy Curls, so it was time to give this recipe a try.
Usually, I’ll follow a new recipe exactly the first time, but I didn’t with this one. I made significant changes because I had different ingredients and wanted to reduce the number of dishes to wash.
So, if you want to follow the original recipe, the link is above. If you want to try it my way, you’ll find that below. And if you want to watch me make it, including my frustration with old beans, here you go!
Kathy was right though; the navy beans weren’t ideal, probably because the ones I got were too old. Next time I’ll try this soy curl chili with cannellini beans or even lima beans.
Note though, I do not think any of the problems I had were because of changes to the recipe. The beans were still thoroughly soaked, the cooking time didn’t change, and there was plenty of liquid in the pot. Sometimes beans are just old.
Have you used Soy Curls before? What’s your favorite way to use them?
Instant Pot White Bean Soy Curl Chili
- 1/2 cup onion chopped
- 1 1/2 teaspoon garlic minced
- 1 1/2 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 cup carrot sliced
- 2 1/2 cups water
- 1 1/2 cups Soy Curls dry, not rehydrated
- 1 cup navy beans soaked overnight then drained and rinsed
- 1 14 oz. can fire roasted diced tomatoes
- 1 4 oz. can diced green chilis drained
- 1/4 cup nutritional yeast
- 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1/4 cup fresh cilantro
- 1 avocado
- Saute the onion in a tablespoon or two of water or stock on the sauté setting on medium or normal until they begin to soften. Then add the garlic, cumin, chili powder, and carrot. Sauté a minute more.
- Add the water, soy curls, soaked beans , diced tomatoes, and green chilies to your Instant Pot. Turn off sauté and set at high pressure for 15 minutes and let the pressure release naturally. If the beans aren't soft enough at the end of that cycle, cook on high pressure for another 5 minutes.
- Once the beans are done, stir in the nutritional yeast, cayenne pepper, and oregano. Then season to taste with salt and black pepper. Garnish the soy curl chili with fresh cilantro and avocado.
About the Author
vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.