Soy Chorizo Chili

Welp, this Soy Chorizo Chili might be my all-time favorite chili recipe…and I have quite a few chili recipes already. This one has the perfect kick, a slight smokiness and packs in the veggies. It also takes less than an hour – though if you have the time to let it simmer longer, it will only get more delicious. This is the perfect recipe for football Sundays or curling up with a good book. Super cozy!

here’s what you need

ingredients

• oil
• soyrizo
• tomato paste
• bell peppers
• yellow onion
• carrot
• garlic
• chili powder, chipotle chili powder, smoked paprika, cumin, pepper
• green chiles
• low sodium soy sauce
• diced fire roasted tomatoes
• vegan beef broth

equipment

Grab your favorite soup pot!

steps

step 1: cook down the soy chorizo

If you haven’t worked with soy chorizo (or soyrizo) before, let this recipe be your intro to it! It is one of my favorite vegan speciality items.

It is supposed to be a faux meat, but it really doesn’t remind me of meat. It is more like seasoned tofu. It’s just delicious.

Heat the oil in a stock pot over medium heat. Add the soyrizo and crumble with a wooden spoon. Add the tomato paste and stir to combine.

step 2: add the veggies

Once the soyrizo has cooked down, it is time to add the veggies. I went with typical chili veggies – onion, garlic, carrot & bell peppers. All of these veggies add flavor and texture. The perfect bite.

Add in all of the chopped veggies along with a mix of dry spices, soy sauce & green chiles. Let everything cook down for a few minutes then add in the diced tomatoes and vegan beef broth. Let everything simmer on the stove for 30 minutes.

The beef broth comes as bouillon and you just add it to water. It is made out of veggies but it totally tastes like beef broth. It is so good.

step 3: serve

Before you serve this, be sure to give it a taste and adjust the seasonings if needed – you shouldn’t need salt since there is already some in the soyrizo, soy sauce and broth.

Scoop the chili into bowls and then grab your favorite toppings. I went with vegan yogurt (for some creaminess & tang), green onions and cilantro.

This chili is the perfect fall/winter meal. Your whole family will love it!

tips & tricks

I like to chop the veggies into similar sized pieces so they all cook evenly.

You can sub additional chili powder for the chipotle chili powder if you don’t have it or don’t want the smokiness.

You can sub a different broth, but vegan beef broth adds so much flavor to this dish.

The longer this sits on the stove the thicker it will get. If you need to thin it down, just add a little more broth.