Winner, Winner, It’s (not) Chicken Dinner

Now that Chili season is finally here, it’s time to transform a family favorite into a Plant Based version. This Buffalo “Chik’n” Chili recipe was inspired by a recipe from Rachael Ray that I have made countless times. It is hearty and spicy and so delicious, and I knew there had to be a way to make it just as good with my vegan modifications.

Butler Soy Curls are the perfect chicken substitute for this dish. I started cooking with soy curls this year and they’ve become a great addition to many of my dishes. The only ingredient is Whole Non-GMO Soy Beans. They are 100% natural, gluten free and vegan.  Soy gets a bad rap, but the whole soybean product that is used here is unprocessed. It does not contain soy protein isolate, which is the “bad” type of soy that you hear about. The curls are easy to use and so versatile. I’ve coated them in panko and cooked them in my air fryer as well as sauteed them in barbeque sauce for a “pulled” chik’n type sandwich.

For the Buffalo Chili, it’s important to season the strips very well. I use a combination of  seasonings that gives them a poultry flavor and lots of added spice and “kick” for the buffalo-style.

  • Servings: 4
  • Print

Ingredients:

  • 1/2 Package of Butler Soy Curls
  • 1 T. dried rosemary
  • 2 t. 21 Salute Seasoning
  • 1 t. ground coriander
  • 2 1/4 C. low sodium vegetable broth, divided
  • 3 carrots, medium dice
  • 3 ribs celery, medium dice
  • 1 large onion, diced
  • 5 large cloves garlic, minced
  • 1 bay leaf
  • 1 T. smoked paprika
  • 1 15- oz. can tomato sauce
  • 1 15-oz. can diced tomatoes (I used Fire-roasted) but any variety is ok
  • Hot sauce to taste (I used several dashes)
  • Salt and pepper to taste

Directions:

  1. Place dried soy curls in a heatproof bowl, cover with boiling water and let sit for about 10-15 minutes until the curls have rehydrated.
  2. Drain the soy curls in a strainer.
  3. Heat about 1/4 cup of vegetable broth in a dutch oven or soup pot over medium high heat.
  4. Add the soy curls to the pot and add the seasonings (rosemary through coriander only)
  5. Stir to blend the all the seasonings and curls and cook for about 5 minutes.
  6. Add the carrot, celery, onion, garlic, bay leaf and smoked paprika and continue to cook for another 5 minutes or so.
  7. Add the remaining vegetable broth (2 cups), both cans of tomato and the hot sauce and bring to a bubble.
  8. Simmer for a half hour or more (uncovered) until flavors come together.
  9. Serve with tortilla chips and enjoy!

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I love to serve these with my own homemade air fryer tortilla chips because I know those are cooked without oil. If you are short on time, store bought is fine! You can also add some shredded vegan cheese as a topping.

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Spicy, comforting and so delicious. I know you’ll want to make this again and again! Have you cooked with soy curls before? Let me know in the comments and enjoy!

See you in the kitchen soon,

Heidi

 

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