Joybynature.com Team

Black Soy

Soybeans are a rich source of fiber, a filling nutrient that helps you control your weight. Soybean is a high-fiber, calorie-controlled option to lose weight without losing the proteins that are essential for the functioning of your body. This savoury, hot and spicy one pot soy bean chilli is an apt choice for a cold winter. It is very filling and a complete meal by itself.

Sos Organics Himalayan Black Soy 500gm


Serving size: 6 servings


  1. 3 cups cooked organic black soy beans
  2. 2 tablespoon olive oil
  3. 1 cup onions chopped
  4. 1 cup red bell peppers chopped
  5. 2 cloves of garlic minced
  6. 2 green chilli peppers
  7. 1 cup corn kernels
  8. 1 cup sliced mushrooms
  9. 2 tablespoon chilli powder
  10. 1 tablespoon ground cumin
  11. 1 tablespoon salt
  12. 1/4 tablespoon chilli powder
  13. 4 large tomatoes chopped
  14. 4 tablespoon tomato sauce
  15. 1 cup water

Pure & Sure Organic Olive Oil


  1. Chopped cilantro
  2. Chopped onions
  3. Greek yogurt
  4. Grated cheddar cheese
  5. Diced avocado

Pure & Sure Organic Olive Oil 500ml


  1. Heat olive oil in a large heavy pot over medium-high heat.
  2. Add chopped onions, bell peppers, garlic, and green chilli pepper, and cook for 2 minutes.
  3. Add the corn, and mushrooms.
  4. Cook until the vegetables turn soft
  5. Add chilli powder, cumin powder and salt.
  6. Add the tomatoes and stir well and cook until the tomatoes turn mushy.
  7. Add the soybeans, tomato sauce, and water.
  8. Bring it to a boil and reduce the heat to medium.
  9. Keep stirring for about 15 minutes until the consistency turns slightly thick.
  10. You can dilute it more by adding more water as you might prefer.
  11. Remove from the heat and adjust the seasoning as per your taste.
  12. To serve, ladle the warm chilli into bowls and top each serving with optional garnishes.

24 Mantra Cumin (Jeera) 100gm

Serving suggestions:

Serve it steaming hot or warm in soup bowls and top each serving with the garnishes. You can also serve it as a dip for your whole wheat bread. You can store the leftover chilli in an airtight container and store it in the refrigerator for up to one week.


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