Name: Caballero Soy Curl Chili
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tsp olive oil (or water saute to make oil-free); 0.5 cup minced onion; 1.5 tsp minced garlic; 1.5 tsp cumin powder; 1.5 tsp chili powder; 1 cup diced carrot; 2.5 cups water; 1.5 cups soy curls; 1 cup cannellini beans (or other white bean, soaked overnight (there will be about 2 1/4 cups after they are soaked]); 10 oz diced tomatoes with lime and cilantro; 4 oz can green chilies; 0.25 cup nutritional yeast; 1 tsp dried oregano; null null salt and pepper (to taste)

Instructions

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1

Use the sauté setting over normal, or medium heat, and heat the olive oil (1 tsp) or water. Sauté the minced onion (0.5 cup) until they become transparent. Then add the minced garlic (1.5 tsp), cumin powder (1.5 tsp), chili powder (1.5 tsp), and diced carrot (1 cup). Sauté a minute more.
2

Add the water (2.5 cups), soy curls (1.5 cups), and soaked cannellini beans (1 cup) to your Instant Pot. Cook on high pressure for 15 minutes and let the pressure release naturally. (Note: If your beans aren’t completely cooked, go ahead and cook 5 minutes more on high pressure)
3

Purée the diced tomatoes with lime and cilantro (10 oz) and can green chilies (4 oz) together in your blender.
4

Allow the pressure to release naturally. Stir in the blended mixtures, nutritional yeast (0.25 cup), dried oregano (1 tsp), [salt and pepper], then serve.