You can make this with any white bean. I've made it with cannellini beans and in the photos, I used Rancho Gordo's Caballero Beans. The only difference is you made need to cook an extra 5 minutes if you're using old beans, because those take longer to cook.
Prep Time10 minutesmins
Cook Time15 minutesmins
estimated time to come to pressure10 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: American
Keyword: Soy Curl Chili
Servings: 4servings
Calories: 133kcal
Author: Kathy Hester
Ingredients
SAUTE INGREDIENTS
1teaspoonolive oilor water saute to make oil-free
1/2cupminced onion
1 1/2teaspoonsminced garlic
1 1/2teaspoonscumin powder
1 1/2teaspoonschili powder
1cupdiced carrot
IP INGREDIENTS
2 1/2cupswater
1 1/2cupsdry soy curls
1cupcannellini beansor other white bean, soaked overnight (there will be about 2 1/4 cups after they are soaked
BEFORE SERVING INGREDIENTS
110 oz can of diced tomatoes with lime and cilantro
14 oz can green chilies
1/4cupnutritional yeast
1teaspoondried oregano
salt and pepperto taste
Instructions
Use the sauté setting over normal, or medium heat, and heat the oil or water. Saute the onion until they become transparent. Then add the garlic, cumin, chili powder, and carrot. Sauté a minute more.
Add the water, soy curls, and soaked beans 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)
Puree the diced tomatoes and green chilies together in your blender.
Allow the pressure to release naturally. Stir in the blended mixtures, nutritional yeast, oregano, salt, and pepper, then serve.