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–+ servings
Top shot of chili garnished with cream and coriander

Spicy Soybean Chili Recipe

Soybeans chili, a traditional chili recipe. made with vegetables, beans, and spices. It's a flavourful and hearty recipe made with soybeans to provide a protein-rich element.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Entree, Main Course
Cuisine American
Servings 6
Calories 327 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion -diced
  • 3 cloves garlic
  • 1 lb or 400 g plant-based minced meat
  • 2 bell peppers diced
  • 2 ½ tablespoons chili powder this is a spice blend to make southern chili
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon granulated sugar
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper -optional skip if you can’t handle the heat
  • 2 ½ cups veggie broth
  • 1.5 cups dry soybeans sub with 1 (16 oz.) can red kidney beans, drained and rinsed
  • 18 oz. 450 g unseasoned tomato sauce (like passata), sub with 4 diced tomatoes
  • Handful of cilantro leaves coriander leaves

Instructions
 

  • Rise and soak the dry soybeans overnight. Once they have doubled in size, drain the water the next day and add them to a pressure cooker with enough water (5-6 cups) and shut the lid.
  • Cook under pressure for at least 25 minutes. Soybeans take longer to cook. After 25-30 minutes, turn off the heat and release the pressure naturally.
  • If you are using canned beans, skip the previous step.
  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.
  • Add the onion. Cook for 3 minutes, then add the garlic and cook for 2 more minutes, stirring occasionally.
  • Add the plant-based minced meat to the pot and the bell pepper. Break the meat apart with a wooden spoon.
  • Cook for 6-7 minutes, until the “meat” is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  • Add the veggie broth, tomato sauce, and cooked beans. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat, and add chopped cilantro/coriander leaves. Let the chili rest for 5-10 minutes before serving.
  • Serve with some vegan sour cream on top or just by itself.
  • Note: if you want the sauce to thicken, cook for a bit longer. If you don't have time, take some soy beans with the sauce and blend it smooth, add that to the sauce to make it thicker.

Nutrition

Serving: 6servingsCalories: 327kcalCarbohydrates: 27.5gProtein: 35.1gFat: 14.2gSodium: 1051mgPotassium: 1126mgFiber: 7.4gSugar: 10.8gCalcium: 173mgIron: 10mg
Keyword chili recipe, classic chili, high protein chili, homemade chili, soybean chili, vegan chili
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