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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 it’s my absolute favorite meat substitute and I can’t get enough of it. Your mileage may vary. I also don’t get too caught up on what should or shouldn’t be in chili.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, finely chopped
- ½ 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) (Optional)
- 12 ounces soy chorizo (such as Trader Joe's®)
- 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
Directions
Step 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.
Step 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.
Cook’s Note:
It's worth pointing out that I have also just dumped all the ingredients into a pot and let it simmer for 45 to 60 minutes, and it still turns out great. I've also done this in a slow cooker. However, the potatoes will take quite a while before they are really soft with this method.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 517 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat3g | 15% |
| Sodium2721mg | 118% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber17g | 61% |
| Total Sugars7g | |
| Protein28g | |
| Vitamin C44mg | 219% |
| Calcium50mg | 4% |
| Iron2mg | 11% |
| Potassium279mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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