This Vegan Chorizo Chili is hearty, mildly spicy, and so easy to make! It’s full of flavor and protein. A cozy, comfort food meal you’ll want to eat all year. And it’s ready in just 30 minutes!
This recipe comes from the new book, Living Vegan For Dummies, by my fellow food blogger and friend, Cadry Nelson.
Cadry is the recipe creator, writer, and photographer of the blog, Cadry’s Kitchen. There she features easy vegan recipes that satisfy traditional cravings, most of which can be made in just 30 minutes.
This Vegan Chorizo Chili (titled Ultimate Homemade Chili in the book) is just one of many quick, delicious recipes you’ll find in Living Vegan for Dummies. They are recipes you’ll go back to over and over for their ease, versatility, and taste.
Ingredients you need
Ingredient notes and substitutions
Chorizo ~ There are several brands of vegan chorizo on the market today. I used Trader Joe’s soy chorizo (sometimes referred to soyrizo), which is also what Cadry recommends. It’s flavorful and easy to use. Just be sure to remove it from the plastic casing before using.
If you don’t have or don’t want to use vegan chorizo, you can substitute vegan ground beef, cooked lentils, extra beans, or diced vegetables like carrots, bell peppers, mushrooms, corn, etc. You’ll need to increase the amount of spices used in the recipe if you use any of these options.
Tomatoes ~ The recipe calls for fire roasted diced tomatoes. They have a subtly smoky flavor and are perfect for chili.
If you don’t have fire roasted tomatoes a can of regular diced tomatoes will work just fine. Feel free to add a teaspoon of smoked paprika when you add the other spices to replicate that smoky flavor.
Beans ~ Pinto beans and black beans are both featured in this recipe. Canned beans make this recipe super quick and easy. If you have leftover beans cooked from scratch, feel free to use those instead.
You can use two cans of the same bean instead of one of each if you prefer.
Spices ~ Chili powder, cumin, coriander, and onion powder bring traditional chili flavor.
Mustard ~ Stone ground mustard might seem like an odd ingredient for this vegan chorizo chili, but it adds a nice savory tang. You won’t taste mustard in the final dish, but it complements the other flavors well. Feel free to substitute with yellow mustard or simply leave it out.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Sauté the onion, garlic, spices, and soy chorizo until fragrant.
Add the remaining ingredients and simmer until thickened.
Add a bit more water if its gets too thick.
Serve hot with your toppings of choice.
This vegan chorizo chili is great on its own, but toppings take it over the top.
Some of our favorite topping options:
- vegan sour cream or southwest vegan ranch
- chopped cilantro
- sliced green onions
- pickled red onions
- sliced or diced avocado
- dash of hot sauce
- crushed tortilla chips or corn chips
- shredded vegan cheese
Perfect sides for chili:
Storage and freezing
Fridge: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Freezer: You can also freeze this soy chorizo chili. Allow it to cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for 3 to 4 months.
Reheat: If frozen, thaw in the fridge overnight. The chili will thicken as it sits so you may need to add extra liquid when reheating. Reheat on the stovetop or in the microwave until warm.
Pro tips and tricks
~ Sauté the spices in a bit of oil to bring out the most flavor. However, for an oil-free option, sauté in water or veggie broth.
~ Simmer the chorizo chili until thickened to your desired consistency. If it gets too thick, add a bit more liquid – water or veggie broth.
~ Adjust the spices and seasoning to your desired tastes. Feel free to add a pinch of salt and/or pepper, if needed.
~ Serve with the chili toppings of your choice.
~ Leftover chili can be repurposed. Use it as a filling for enchiladas or burritos. Add a scoop to a baked potato. Make nachos. Combine it with vegan mac and cheese for an easy chili mac.
About Living Vegan For Dummies
Living Vegan for Dummies is a comprehensive guide for going vegan and sticking with it with practical tips for navigating life as a vegan.
It tackles topics such as grocery shopping, meal planning, essential nutrients, holidays, dining out, pregnancy, raising kids, aging, tricky social situations, and of course, recipes!
You’ll love this book whether you are a plant-based pro or just thinking about dabbling in a meatless lifestyle.
Don’t forget to also check out Plant Based Diet Cookbook for Dummies by yours truly!
Vegan chorizo can be made with a base of soy, like tofu, tempeh, or TVP (textured vegetable protein). You may also find versions made from mushrooms, lentils, beans, oats, seitan, or some combination of those.
If the vegan chorizo comes in a casing, remove it from the casing. Then simply sauté in a skillet until fragrant and heated through.
Some easy substitutions for vegan chorizo are vegan ground “beef”, lentils, beans, crumbled tofu or tempeh, chopped mushrooms, etc. For this vegan chili recipe, you’ll need to add extra spices and seasonings if you use any of these in place of the soyrizo.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Chorizo Chili
- 1 teaspoon avocado oil or your preferred neutral-flavored cooking oil
- ½ onion chopped
- 2 cloves garlic minced
- 1 packaged (12 oz) soy chorizo removed from the plastic casing
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon granulated onion
- 1 ½ cups water plus more as needed
- 1 can (14.5 oz) fire roasted diced tomatoes with juices
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) pinto beans drained and rinsed
- ½ teaspoon stone-ground mustard
- 1 teaspoon hot sauce optional
- Put the oil in a soup pot over medium heat. Add the onions and garlic, and sauté for 3 to 5 minutes, until fragrant and translucent.
- Add the soy chorizo and cook a couple more minutes. Add the ground coriander, ground cumin, ancho chili powder, and granulated onion to the pot and combine.
- Add the water, fire roasted diced tomatoes with juices, black beans, pinto beans, stone-ground mustard, and hot sauce, if using.
- Bring the chili to a simmer. Cook for 10 to 15 minutes, allowing the flavors to meld and the chili to thicken. If the chili gets too thick, add more water to thin it out to your preferred consistency.
- Ladle the chili into bowls and serve.
Notes from Cadry ~ I like to use Trader Joe’s soy chorizo. It’s sold in the refrigerated section and packaged in a long plastic tube. Be sure to remove it from its plastic casing before using. While this chili is delicious on its own, you can take the fun up a notch by adding your choice of toppings like pickled red onions, sliced scallions, shredded vegan cheese, vegan sour cream, chopped cilantro, crackers, and/or tortilla chips. ~Vary it! Soy chorizo can be replaced with another can of beans in a different variety or cooke brown lentils. If you’re replacing the highly seasoned soy chorizo with canned beans or cooked lentils, double the amount of ground coriander, cumin, and ancho chili powder. Soy chorizo is also salty enough that additional salt isn’t required. However, if you replace it with beans or lentils, add ½ teaspoon of salt, or to taste.
Nutrition facts calculated without toppings.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.