Ingredients

The following ingredients have 4 Servings
  • 3 cups Butler soy curls
  • 2 cups vegetable broth
  • 2 tablespoons olive oil, (divided)
  • 1 medium onion, (diced)
  • 4 garlic cloves, (minced)
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ancho chile powder
  • 1 teaspoon dried oregano
  • 3 (14 ounce or 400 gram) cans white beans (cannellini, navy and/or great northern), (drained and rinsed)
  • 1 cup ale ((light or medium brown ale preferred))
  • 1 cup full-fat coconut milk
  • 1 (4.5 ounce or 127 gram) can green chiles
  • 2 tablespoons lime juice
  • Salt and pepper, (to taste)

Instruction

  • Soak the soy curls by placing them into a medium bowl with the broth. Let them while you begin preparing the chili.
  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
  • When the oil is hot, add the onion. Allow it to cook for about 5 minutes, until soft and translucent.
  • Add the garlic, cumin, ancho chile powder, and oregano. Cook everything for about 1 minute, until very fragrant.
  • Stir in the beans, coconut milk, beer, and green chiles. Drain the soy curls and reserve the broth. Add 1 cup of the broth to the chili and hang on to the rest.
  • Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes. Add more of the reserved broth if the mixture thickens up too much while cooking.
  • While the chili simmers, roughly chop the soy curls.
  • Coat the bottom of a medium skillet with the remaining tablespoon of oil and place it over medium heat.
  • When the oil is hot, add the soy curls in an even layer.
  • Cook the soy curls for about 10 minutes, flipping them once or twice, until they've got plenty of browned spots.
  • When the chili has finished simmering, stir in the soy curls and let it simmer for 5 minutes more.
  • Remove the pot from the burner and stir in the lime juice. Season the chili with salt and pepper to taste.
  • Ladle into bowls, top with toppings of choice, and serve.