Recently I decided it was time to give our local chili cookoff and I wanted to use Laura® soybeans as one of the beans in the vegan mix. So I scanned the web for tips and tricks on how to make a chili that everyone would love without animal products. Here is what I came up with and by the way, it turned out delicious!!!
First you have to pressure cook the Laura® soybeans to make them soft and delicious.
Now that you have the Laura® beans ready to go….. let’s get cookin!!!
2 tbsp of Olive Oil
2 medium onions chopped
2 medium sized red bell peppers
4 medium carrots peeled and chopped
6 minced cloves of garlic
1 small jalapeno chopped (optional)
1 small can of tomato paste
2 – 15.5 ounce cans of chili beans
2 – 15.5 ounce cans of kidney beans
32 ounces of pressure cooked Laura® soybeans
2 – 28 ounce cans of fire roasted tomatoes
6 cups of vegetable broth
4 tbsp of chili powder
1 tbsp of cumin
4 tsp of oregano
salt and black pepper to taste
In a large pot over medium heat, heat olive oil, bell pepper, and carrots. Sauté until soft about 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute.
After sauteing, add tomato paste and stir to coat vegetables, then add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
Bring pot to a boil then reduce heat and let simmer, 30 minutes.
If you wish, add vegan cheese and vegan sour cream as desired.