It is still winter and I am still making mostly soup for dinner. My friend Pat introduced me to the dehydrated bits of soy protein this week. I also found black beans, which I have not seen before in France. I thought chili seemed like the natural route to take with these new found ingredients. Allons-y!
Black Bean & Soy Protein Vegetarian Chili
1 Cup of Black Beans soaked over night
1 Med Onion
1 Can of Stewed Tomatoes (canned by you if possible)
1 Cup Dehydrated Soy Protein crumbles (small)
1/3 Cup of Red Quinoa
Oregano, Salt, Chili and Chipotle Powder
- Saute the onions, then add the beans, some oregano and 6 cups of water to your dutch oven or enamel pot – until beans are tender 2 hrs approximately
- Add the quinoa, tomatoes, some coarse salt and the chili powders to your liking; cook for another 10 minutes or until quinoa is soft.
- Turn off the stove and add a cup of dehydrated soy crumbles, put on the lid and let sit for 10-15 minutes.
- Serve with the Swiss Chard Pesto and creme fraiche(for the non vegan version)