Vegan Chorizo Chili Tasty Recipes

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Vegan Chorizo Chili

"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."

Ingredients :

1 tablespoon extra-virgin olive oil
1 red bell pepper, finely chopped
1/2 white onion, finely chopped
1 jalapeno pepper, minced, or to taste
4 cloves garlic, minced, or to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic salt
1 dash adobo seasoning sauce (such as Frontera® Chipotle Pepper Adobo) (optional)
12 ounces soy chorizo (such as Trader Joe's®)
2 (16 ounce) cans tri-bean blend, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1 (14 ounce) can vegetable stock
1 sweet potato, peeled and diced

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H15M

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.
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.

Notes :

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.

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