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 its my absolute favorite meat substitute and I cant get enough of it. Your mileage may vary. I also dont get too caught up on what should or shouldnt be in chili.

Vegan Chorizo Chili Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 red bell pepper, finely chopped

• 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)

• 12 ounces soy chorizo (such as Trader Joes)

• 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

How to Make Vegan Chorizo Chili

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.

Vegan Chorizo Chili Nutritions

• Calories: 517.3 calories

• Carbohydrate: 64.7 g

• Cholesterol:

• Fat: 16.4 g

• Fiber: 17 g

• Protein: 28.4 g

• SaturatedFat: 3 g

• ServingSize:

• Sodium: 2721 mg

• Sugar: 7.3 g

• TransFat:

• UnsaturatedFat: