I recently created a chili recipe, starring soy curls, for The Soyfoods Council. Yesterday I modified it for the pressure cooker (yep, it works in the Instant Pot, Fagor LUX, and GoWISE and other multicookers!).
So simple, the result is a hearty, creamy spicy bowl of soup. Here’s the recipe:
Vegan White Chili
Servings 8 cups
Ingredients
- 1/4 cup water
- 1 large onion chopped
- 4 cloves garlic minced
- 3 or 4 roasted green chiles chopped ( or 2 4-ounce cans chopped green chilies)
- 1 1/2 to 2 cups dry soy curls
- 1 1/2 tablespoon ground cumin
- 1 1/2 tablespoon dried oregano
- 2 teaspoons cayenne pepper
- 1 15-ounce can cannellini or great northern beans or 1 1/2 cups cooked beans
- 1 15-ounce can black-eyed peas or 1 1/2 cups cooked black-eyed peas
- 4 cups no-chicken vegetable broth
- 1/2 cup vegan cream cheese
- 1 teaspoon salt to taste
Instructions
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Heat water in an uncovered pot. Add onion, garlic, green chiles. Sautéed for a few minutes. Add dry soy curls and continue sautéing. Add water, when necessary, to avoid sticking and to hydrate the soy curls. Add spices, beans, and vegetable broth. Cover and cook on low pressure for 3 minutes. Use a quick release.
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Uncover, turn to the sauce function, and stir in the vegan cream cheese. Stir frequently until cheese is blended in well.
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It’s ready to serve …
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… but I used a mutlicooker today and made the chili early in the day. I covered the pot and turned on the warm function and let it warm throughout the day.
No pressure cooker? No problem! Get the recipe for traditional stovetop soup here.
