This award-winning chili has proudly beat out the meat-filled variety in Chicago. It’s also been up against the Chicago Fire Department’s version and held its own. The beans need to soak overnight, so plan ahead.
- 2 cups dried red kidney beans
- 2 tablespoons olive oil
- 1⁄2 green bell pepper, minced
- 1⁄4 red bell pepper, minced
- 1⁄4 yellow onion, mined
- 2 cloves garlic, minced
- 1 (14-ounce) can crushed tomatoes
- 1⁄4 cup chili powder
- 1⁄4 cup ground cumin
- 2 tablespoons za’atar
- 1 tablespoon Cajun seasoning
- 1 tablespoon red pepper flakes
- 2 cups textured soy protein
- Sea salt
- Soak the beans in enough water to cover for 24 hours. Drain and rinse. Bring thebeans and 8 cups of fresh water to a boil in a large saucepan on high heat. Boil for about 30 minutes, or until soft. Set aside.
- Heat the oil in a large saucepan on high heat. Add the bell peppers, onion, and garlic. Cook and stir about 7 minutes, or until the onion is translucent. Decrease the heat to medium and add the tomatoes, chili powder, cumin, za’atar, Cajun seasoning, and pepper flakes.
- Add the beans, the reserved cooking water, and the soy protein. Mix well and cook for another 10 minutes. Season with salt to taste. Add more water if the soy protein absorbs too much.