Here’s Linda’s recipe from the Two Soy-Inspired Chili Recipes video:


- 1 ½ teaspoons soybean oil
- 1 pound ground turkey
- 1 onion, chopped
- 2 cups textured soy protein (TSP or TVP)
- 1 tablespoon minced garlic
- 2 tablespoons chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cup water
- 1-28 oz. can crushed tomatoes (do not drain)
- 1-15 oz. can black soybeans, drained and rinsed
- 1-15 oz. can soybeans (tan in color), drained and rinsed
- 2 cup cubed butternut squash, cooked (optional)
- Heat oil in large pot over medium heat. Add turkey, brown. Add onions, cook until tender. Add garlic through pepper, stir until blended. Add remaining ingredients; stir. Bring to boil; let simmer for 30 to 60 minutes with pan cover on. Serve with shredded cheese, crackers or other desired condiments.
- If more heat is desired, use canned tomatoes with green chilies.
- If vegetarian or vegan is desired, omit turkey.