Vegan White Bean Chili

Ingredients:

3 - 15 oz cans navy beans

1 poblano pepper

1 - 7 oz can diced green chilis

213 oz dry soy curls

5 kale leaves

1 teaspoon avocado oil

1 teaspoon cumin

½  bunch fresh cilantro

Dash paprika

3 tablespoons nutritional yeast

Salt and Pepper to taste

3 cups veggie broth

Optional Toppings:

Vegan Shredded Cheddar 

Sour Cream 

Instructions:

Break the dry soy curls up into small pieces. Soak the soy curls in enough veggie broth or water to cover them for 20 minutes (they can be soaked for up to 48 hours if prepared ahead). Dice the pepper and kale and saute in the avocado oil, add the soy curls and continue to saute. Drain and add the beans and the remaining veggie broth and simmer. Add the cilantro and simmer until hot. Top with vegan cheese and / or a dollop of vegan sour cream.

Nutritional Information:

Makes 7 Servings

Serving Size: 1 Cup

Calories: 315

Fat: 6 g

Protein: 26 g

Carbohydrates: 42 g

Nutrition information is approximate, there is slight variation in different brands of ingredients.