Hearty and full of flavor, this Vegan White Bean Chili is a nice change from the regular tomato-based chilis and it's very adaptable to individual tastes.
Start by soaking the soy curls in broth or water. Soak for about 10-15 minutes.
Drain soy curls and squeeze out excess liquids. Reserve the liquid! If you want smaller pieces, chop to suit your needs.
Drain the beans, reserving the liquid.
Sauté the onions until transparent. If they begin to stick, deglaze the pan and loosen them with a splash of water or broth. Once they are transparent and soft, add the cumin, chili powder, oregano and salt (if using). Cook for about a minute.
Add minced garlic and cook for another minute, stirring a bit and making sure the garlic doesn't burn.
Add lime juice and simmer for another minute.
Add the beans and soy curls.
Measure the reserved broth from the soy curls and add more water or broth or bean juice to equal 2.5 cups. I prefer the bean juice, as it adds flavor and thickness.
Bring to a boil and immediately reduce heat to a simmer.
Add salsa verde, if using.
Taste and adjust seasonings to suit your tastes.
It can be served now, but I like to let it simmer on a very low heat for at least an hour. This helps "marry" the flavors.
To serve, ladle into bowls, top with optional toppings if desired.