This recipe is an adaptation to Chili con carne, often simply referred to as “chili”. Chili is a wholehearted and flavorful dish that originates from Tex-Mex cuisine but is popular throughout the United States. The name “chili con carne” translates to “chili with meat” in Spanish, which accurately describes the dish. It typically consists of some sort of meat (protein), chili peppers, tomatoes, beans, aromatics, spices and seasonings.
Why Soybean chili?
I tried a chili recipe during the chilly months in France because chili recipes were gaining popularity on the internet, and it seemed like the perfect comfort food to make. Since then, I’ve made it a regular part of my fall and winter cooking repertoire. It’s incredibly warm and comforting. This recipe also stands out as one of the best ways to prepare soybeans. Soybeans on their own might not be the most flavorful, but this chili recipe adds a delicious twist to them. I’m always on the lookout for creative and innovative ways to make soybeans more enjoyable.
Substitute and Ingredient List
Ingredient List:
Olive oil Medium yellow onion, diced Cloves garlic Plant-based minced meat (e.g., soy-based, pea protein, or other plant-based alternatives) Bell peppers, diced Chili powder (southern chili spice blend) Ground cumin Granulated sugar Tomato paste Ground black pepper Ground cayenne pepper (optional, skip if you prefer less heat) Veggie broth Dry soybeans (substitute with red kidney beans, drained and rinsed) Unseasoned tomato sauce (like passata, substitute with diced tomatoes) Handful of cilantro leaves (coriander leaves)
Substitute List:
Plant-Based Minced Meat: You can use any plant-based ground meat substitute available in your local stores. (you can also make your own Vegan Chorizo at home) Dry Soybeans: Substitute with red kidney beans, drained and rinsed. Unseasoned Tomato Sauce (Passata): Substitute with diced tomatoes for a chunkier texture. Cayenne Pepper: If you can’t handle the heat, simply skip the cayenne pepper or reduce the quantity according to your spice preference.
How to make Soybean Chili? (Steps and method)
Begin by soaking the dry soybeans overnight until they’ve doubled in size.
The next day, drain the water and toss the beans into a pressure cooker with 5-6 cups of water. Seal the lid and let it cook under pressure for a good 25 minutes. Afterwards, turn off the heat and let the pressure release naturally. If you’re using canned beans, skip this part.
Heat up a soup pot with olive oil over medium-high heat for two minutes. Throw in the onion, cook for 3 minutes, then add the garlic, cooking for an additional 2 minutes and stirring occasionally.
Toss in the plant-based minced meat and bell pepper. Use a wooden spoon to break up the “meat” and cook for 6-7 minutes until it’s nicely browned, giving it a stir here and there.
Sprinkle in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir everything until it’s all nicely mixed.
Add veggie broth, tomato sauce, and the cooked beans. Give it a good stir.
Let the liquid come to a low boil, then reduce the heat (low to medium-low) to let the chili gently simmer, uncovered, for 20-25 minutes. Stir every now and then.
Take the pot off the heat, toss in the chopped cilantro/coriander leaves, and let the chili rest for 5-10 minutes before serving. Serve it up with a dollop of vegan sour cream on top or just enjoy it as is.
And there you have it, homemade delicious Spicy Soybean Chili – a protein-packed recipe with spices, aromatics and plant-based meat. This is a warm, hearty bowl that stands out, whether you’re enjoying it solo or enjpying it up with nachos or chips. So, dive into this flavorful recipe and let Mama Bee know @beextravegant as to how your soybean chili turned out to be. Your feedback is like the secret ingredient that makes the recipe complete. Until our next Beextraveganza, happy cooking! Check out my other recipes:
