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
Additional Time10 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American, Plant Based, Vegan
Keyword: plant based chili, Soy Curl Chili, vegan chili
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.