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Vegan Chorizo Chili

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Noah Coffey

"I looked at a bunch of vegan chili recipes trying to find one that I really liked. This recipe is a remix/modification of a great recipe. I could probably double the soy chorizo, as it's my absolute favorite meat substitute and I can't get enough of it. Your mileage may vary. I also don't get too caught up on what should or shouldn't be in chili."
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Ingredients

1 h 15 m servings 517 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
  2. Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

Footnotes

  • Cook's Note:
  • It's worth pointing out that I have also just dumped all the ingredients into a pot and let it simmer for 45 to 60 minutes, and it still turns out great. I've also done this in a slow cooker. However, the potatoes will take quite a while before they are really soft with this method.

Nutrition Facts


Per Serving: 517 calories; 16.4 g fat; 64.7 g carbohydrates; 28.4 g protein; 0 mg cholesterol; 2721 mg sodium. Full nutrition

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