Step 1

In a large bowl, add the dehydrated soy curls and cover with about 3 cups of warm water. Let them soak for 10 minutes until they have grown in size and softened.

Step 2

Drain in a colander and squeeze any excess water from the pieces using your hands. Chop the soy curls into smaller pieces, or simply use your hands to tear them smaller. Set aside.

Step 3

Heat the olive oil in a large pot over medium heat, then add the onion and sauté for 3-4 minutes. Add the garlic and cook for 1 more minute, until fragrant.

Step 4

Add the broth, drained and rinsed beans, diced green chiles, cumin, oregano and cayenne pepper. Bring mixture to a boil then reduce the heat and simmer for 10 minutes.

Step 5

Use an immersion blender a few times to slightly thicken the chili, but make sure to leave plenty of texture. You can skip this part if you don't have an immersion blender, or use a potato masher to mash some of the chili a little bit. This makes the chili creamier.

Step 6

Stir in the soy curls and corn and cook for 5 minutes, then add salt and pepper to taste, along with the lime juice. Stir in the vegan sour cream.

Step 7

Portion in bowls and serve with any desired toppings. Enjoy!