It’s no secret that hearty soups and stews are synonymous with winter recipes, and chili is about as quintessential as it gets! However sometimes I just need a break from red meat! This recipe for Vegan Chili is just the ticket. My Vegan Chili is loaded with nourishing vegetables, nutrient packed beans, and a soy based spicy vegan chorizo for spice and texture. High in protein and low in saturated fat- this easy one pot dinner it worth a try!
Hey, Vegans like Chili too- why should carnivores have all the fun!!?
I developed this recipe in response to my husband and oldest son actually. Apparently they had watched the Netflix documentary “Game Changers” and were suddenly quite adamant that we all go Vegan!
Okay, guys… let’s slow down a minute here!
While I’m not sure that I’m ready to take the plunge into a 100% plant based diet ( um, hi.. CHEESE!) I can definitely see the value in reducing our meat and animal byproduct consumption by incorporating vegan and vegetarian meals into my weekly dinners. My goal is to go meatless at least 2x a week.
So with that, I’m on a mission to start incorporating some “tricky” dinners , because my 6 year old is not feeling this new movement and he is not shy to tell me so!
This recipe for Vegan Chili is very tricky indeed. All the flavors of chili are present- spicy, smokey, acidic, hearty, texture! I even found a soy chorizo at Trader Joe’s that was a perfect addition! And boy it was spicy too!! If your kids can’t handle the heat I would recommend leaving that out and subbing in tofu or another soy based meat alternative.
VEGAN CHILI INGREDIENTS:
Soy Chorizo * its spicy! try tofu or a couple veggie burgers instead if spice is an issue
1 can fire roasted diced tomatoes
1 can tomato sauce
Seasonings: Salt, Pepper, Chili Powder, Cumin, Smoked Paprika
2 cans Red Kidney beans
HOW TO MAKE VEGAN CHILI:
Heat large stock pot over medium heat and then add olive oil. When oil is hot, saute’ onion, jalapeno, and bell pepper for 3-5 minutes until softened.
Next into the pot will be the sweet potato and portobello mushrooms and garlic.
Saute’ another 5 minutes. Add spices: salt, pepper, chili powder, cumin, smoked paprika. And then the chorizo “meat” removed from the casing.
Finally, add the tomato sauce, diced tomatoes, water, and beans, stir to combine. Then, simmer over medium low heat for 30 minutes, until all vegetables are tender and flavors developed.
Stir in chopped cilantro just before serving.
You can use whatever toppings you traditionally like on chili. I chose to add a simple garnish of sliced avocado and cilantro sprigs.
IF YOU LIKE THIS RECIPE TRY MY:
Vegan Chili with Spicy Soy Chorizo
- 2 tbsp olive oil
- 1 onion chopped
- 1 jalapeno seeded and diced
- 3 cloves garlic minced
- 1 bell pepper seeded and diced
- 2 cups sweet potato peeled and diced
- 10 oz cremini mushrooms chopped
- 12 oz soy chorizo casing removed
- 14.5 oz fire roasted diced tomatoes
- 14.5 oz tomato sauce
- 4 cups water
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- 2 cans red kidney beans rinsed and drained
- ¼ cup chopped cilantro
- Heat large stock pot over medium heat. Add olive oil. Saute' onion, jalapeno, and bell pepper for 3-5 minutes until softened.
- Add sweet potato and portobello and garlic. Saute' another 5 minutes. Add spices: salt, pepper, chili powder, cumin, smoked paprika. And then remove chorizo from casing and crumble in the pot.
- Add tomato sauce, diced tomatoes, water, and beans. Simmer over medium low for 30 minutes, until all vegetables are tender and flavors developed.
- Stir in chopped cilantro just before serving.