Soy Chorizo Chili
This Soy Chorizo Chili is packed with veggies, smoky spices and browned soy chorizo. The most comforting vegan chili!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 12 ounces soyrizo
- 2 tablespoons tomato paste
- 2 bell peppers diced
- 1 yellow onion diced
- 1 carrot peeled & diced
- 4 cloves garlic minced
- 1.5 tablespoons chili powder
- 1 tablespoon chipotle chili powder see notes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon pepper plus more to taste
- 1 4-ounce can green chiles
- 1 tablespoon low sodium soy sauce
- 2 15-ounce cans diced fire roasted tomatoes
- 1 cup vegan beef broth see notes
- green onions, cilantro, vegan yogurt, tortilla chips optional, for serving
Instructions
- 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. Cook for 5 minutes, stirring frequently.
- Add the veggies, dry seasonings, green chiles & soy sauce to the pot and stir to combine. Cook for 5 minutes, stirring frequently.
- Pour in the diced tomatoes & broth and bring to a boil. Lower the heat and simmer for at least 30 minutes - the longer the better.
- Taste and adjust the seasonings as needed. Scoop into bowls and serve with the optional toppings.
Video
Notes
- 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.
Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 12g | Fat: 7g