Vegan Chili with Spicy Soy Chorizo
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!
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts are Estimates
Nutrition
Calories: 239kcalCarbohydrates: 28gProtein: 23gFat: 4gSaturated Fat: 1gSodium: 530mgPotassium: 506mgFiber: 10gSugar: 12gVitamin A: 5799IUVitamin C: 28mgCalcium: 182mgIron: 6mg
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