3 bean chili with soy curls
I have had a shipment of Butler soy curls® in my freezer for a while, and I didn't quite know what I was going to do with them. So having a day off, I decided to try them out in a very flavorful dish. I choose chili as the base, and added the hydrated soy curls (instructions on the package).
My family members have just started to eat plant based, and I thought it would be a good idea to have a meal that was flavorful, one they eat anyways, and to have some great meat sub in it would make it easier to deal with.
I was able to put this all in the slow cooker and forget about it all day. I just turned on low and let it cook for almost 8 hours. You could cook on high in 4 hours, or if you have an Instant Pot®, it would only take 15 minutes. (slow release)
The beautiful thing about this recipe, is you just dump it all in, and stir it up good, then cover and walk away. You will come back to a wonderful meal! Leftovers can be used to top baked potatoes!!
2 15oz. cans low sodium kidney beans, drained and rinsed
2 15oz. cans low sodium black beans, drained and rinsed
2 15oz. cans great northern beans, drained and rinsed
3 14.5oz cans petite diced tomatoes
1 large yellow onion, peeled and chopped small
2 cloves garlic, peeled and minced
1 6oz. can of tomato paste
1 package of soy curls, rehydrate and drained (instructions on package)
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1/4 cup (4 tablespoons) no sodium chili powder
1 tsp. paprika
1/2 tsp. chipotle powder (optional)
4-5 dashes of your favorite hot sauce (optional)
Combine all the above ingredients in the crock of the slow cooker, or instant pot, (you may need to adjust the amount for the IP), stir well and set to low and cook for 8 hours. High for 4 hours, and 15 min. for the IP.
When the chili is done, serve right away. You could add a nice dollop of plant based sour cream, and/or a big spoon of nutritional yeast.
Most of all, ENJOY!!