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Yogi's Bowl

A chili featuring soy or textured vegetable protein, chilies, onions, garlic, cumin, paprika, and water.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Yogi's Bowl

Time30 minutes to an hour

Ingredients

Directions

Prepare the chilies

  1. Wash, stem and remove seeds from the chilies.

  2. Put chilies in 3 cups cold water and bring to a boil.

  3. After about 45 minutes to an hour the skins should slip off easily.

  4. Mash the pulp into a paste.

  5. If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili.

Prepare the soy protein

  1. Read the instructions on the soy or TVP package to see if the product was soaked beforehand.

  2. If not, use some of the water to prepare this ingredient.

Make the chili

  1. Saute the onions in the olive oil until translucent.

  2. Add the garlic and spices, then the 12 cups of water.

  3. Bring to a boil, then add the nuggets.

  4. Reduce to a simmer, cook for 30 minutes to an hour.

  5. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas.

  6. When made in bulk, this chili can readily be frozen.

Nutrition, whole recipe (rough)

312Calories
3 gProtein
28 gFat
14 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Soy Sauce1 tbsp (15ml)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Onion + cumintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,498 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Cumin + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together4,382 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chilies
The mashed pulp forms the paste that gives the chili its body and main flavor.
Soy or textured vegetable protein
Adds chewy, meaty texture and bulk as a meat substitute.
Oil
Carries spice flavors and helps the onions soften.
Onion
Sweetens and builds flavor as it softens when sauteed.
Garlic
Adds a sharp aroma that mellows during cooking.
Cumin
Adds a warm, earthy aroma that deepens as it cooks.

The step that matters

Check whether the soy or TVP was pre-soaked. Dry textured protein absorbs liquid and softens only when hydrated. If it is not soaked first, it stays tough and absorbs liquid unevenly, so using some of the water to rehydrate it first gives a more even, tender texture.

Swap the onion

How well each one fits the dish's main ingredients (garlic, cumin, pepper):

  1. Spinachfits better
  2. Capsicumfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against garlic, cumin, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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