This may not be a revelation to some readers, but soybeans taste good. Aside from mixed opinions about the benefits of soy, soybeans are high in fiber and protein. They have been used in China as food for more than 5,000 years. While I can’t fathom eating scorpions on a stick like some Chinese do (according to Summer Olympics TV coverage), soybeans aren’t half bad.

Yes, I know I am a decade behind on this soybean subject, but I think I’ve avoided soybeans because the name edamame turns me off. The name soybean doesn’t do much for me either, frankly. With the Summer Olympics in full bore, I got inspired to do some experimenting with soybean chili for small groups of TV-watching couch potatoes.

Then I thought what the heck, let’s go all vegetarian (after all, I was trying to eat more vegetables this week) and threw in some soy-based TVP, which desperately needs a name change as well. So in honor of all Summer Olympics-watchers who need an easy eat-out-of-a-bowl meal, here’s is my Matilda’s Soy-Soy Vegetarian Chili for a Crowd.

Doesn’t all that tumbling, swimming and foot racing make you hungry?

Matilda’s Soy-Soy Vegetarian Chili for a Crowd
Servings: A Lot

Gotta tell you that this is the first time that I have ever made vegetarian chili with dried soybeans. Also, this is the first time I have tried textured vegetable protein (TVP) in anything. It is very bland, but does have a meaty texture when reconstituted, and I like it. The length of time it took the soybeans to get “done” surprised me, so you might want to consider canned soybeans as a shortcut for Step 1. Your results may vary. I can say that my husband REALLY liked it (he said so twice!!)

Ingredients
1-1/2 lbs dried soybeans
1 cup dry textured vegetable protein (TVP), reconstituted with 1 cup hot soybean liquid +
1 medium green bell pepper
1 large onion, diced (divided)
4-6 cloves fresh garlic, crushed
1 large (28 oz) can crushed tomatoes with sauce
1 small (6 oz) can tomato paste
3 Roma tomatoes, diced
3 Tablespoons chili powder*
1 teaspoon ground oregano*
2 teaspoons salt*
1 teaspoon cayenne pepper*
1 Tablespoon ground cumin*
Olive oil

Toppings:
Grated sharp cheddar cheese
Sour cream
Salsa

How To: Step 1
Rinse and sort soybeans, then soak in water (twice as deep as soybeans) overnight. Drain, rinse and transfer to large (5-6 quart) crockpot set on High. Add water twice as deep as soybeans and cook for 4 hours on low. Ladle out hot liquid, keeping about a cup in the bottom of crockpot and reserving the balance in a large bowl in case more moisture is needed as the chili cooks.

How To: Step 2
Reconstitute TVP with one cup of hot soybean liquid and set aside. Sauté all the green pepper and half the onion in some olive oil until soft. Add crushed garlic. Add reconstituted TVP and stir so it absorbs any flavors of the mixture and extra oil. Set aside for a moment. Pour crushed tomatoes over soybeans in the crockpot. Fold in tomato paste, TVP mixture, Roma tomatoes, rest of raw onion, and all of the spices. Mix well. Cook on High for another 8-10 hours until soybeans are soft. Serve with grated cheese and sour cream, if desired, and/or splash of your favorite hot salsa. Optional: tortilla chips or cornbread.

+ You can wimp out and substitute 1 lb. lean ground beef or turkey, browned and skimmed of fat, but where’s the adventure in that. Leftovers can be frozen.

* My favorite trick to release the flavor of spices is to quickly “powderize” them all together in a small coffee grinder (that is only used for this purpose). The powderized blend is more flavorful and mixes easily into sauces, soups or gravies.

If you enjoyed this article, you might check out:
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