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


- 1 cup dry soy curls
- 1 cup vegetable broth
- 1 teaspoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 1 - 15ounce can cannellini beans (or other white beans)
- 1 4-ounce can chopped green chilies
- 2 cups vegetable broth
- 1/4 cup vegan cream cheese
- 1/2 to 1 teaspoon salt
- Rehydrate soy curls by soaking in 1 cup warm vegetable broth for 10 minutes.
- In a large sauce pan, heat olive oil over medium-high heat. Add onion, garlic and spices and sauté for 3 to 5 minutes. Add beans (drained), green chilies, and vegetable broth and bring to a boil. Once boiling, add the rehydrated soy curls and cream cheese, and combine well. Cover, reduce the heat to low, and simmer for 10 minutes (up to 30 minutes).
- Add salt to taste.