Vegan Chorizo Chili
*The original recipe, titled Ultimate Homemade Chili, appears in Living Vegan for Dummies and was written by Cadry Nelson.*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!Recipe featured in Living Vegan For Dummies, 2nd Edition, by Cadry Nelson, John Wiley & Sons, Inc., 2024.Get your copy of Living Vegan For Dummies here!
Servings: 5 servings
Calories: 286kcal
Equipment
Ingredients
- 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
Instructions
- 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
~ Sauté the spices in a bit of oil to bring out the most flavor.
~ For an oil-free option, sauté in 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.
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.
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
Calories: 286kcal | Carbohydrates: 35g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Sodium: 982mg | Fiber: 13g