Soy Chili Soup


  • 1 medium onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 cup dry textured soy granules
  • 1 jalapeño or other chili peppers, minced (optional)
  • 1/2 green pepper, chopped
  • 2 stalks celery, diced
  • 500 gm kidney beans – red or white, drained and rinsed
  • 10 diced ripe medium size tomatoes
  • chili powder to taste
  • 4 -5 black peppercorns crushed
  • 1 tsp salt
  • red pepper flakes to taste


Heat a large pot, Chop the onion and add to the pot. Stir gently with a wooden spatula to prevent sticking. Mince hot peppers (if using) and garlic; add them both to the pot. Add the soy granules and stir well. Chop celery and peppers, add to pot and stir. Add diced tomatoes, kidney beans, and spices. Stir well. Bring to the boil, then turn down heat to simmer. Simmer the chili for a minimum of 30 minutes, periodically stirring and tasting, adjusting the spices if necessary. When the vegetables are soft and the chili tastes good, it may be eaten. It tastes best, though, after simmering for at least an hour.

Serves 4-6