Who says a delicious chili requires meat? There are all kinds of recipes for vegetarian and vegan chilis out there, and I’ve had my fair share over the years.
We tend to mix it up around here each time we make a pot, because really, there are no rules when it comes to making this fall-time favorite. Experiment away, I say!
After several years of making chili in our house though, the ingredients used in this recipe have become quite standard… because vegetarian chorizo!
Vegetarian Chorizo + Three Bean Chili
Serves about 6
Ingredients
- 1 package vegan chorizo (we use the Tofurky brand and have found it at Meijer and Kroger)
- 1 (14.5 oz) can chili ready diced tomatoes
- 1 (15 oz) can pinto beans
- 1 (15 oz) can black beans
- 1 (15 oz) can kidney beans
- 1 (15 oz) can corn
- 1 small onion
- 1 green bell pepper
- Chili powder
- Garlic powder
- Black pepper
- Red pepper flakes
Directions
- Drain the juices from all three cans of beans and the can of corn.
- Pour the strained beans and corn into a large pot set to medium-high heat.
- Pour the diced tomatoes (and their juices) into the pot.
- Chop the onion and green pepper and add them to the pot.
- Pour a dash of chili powder, garlic powder, black pepper, and red pepper flakes to taste into the pot.
- Mix well.
- Turn to high heat until the chili comes to a boil, then return to medium-high heat and cover.
- Let simmer for 45 minutes to an hour, long enough for the onions and peppers to soften, stirring frequently.
- In the last ten minutes or so, prepare the chorizo as directed on the box. Most brands only take about five minutes to brown.
- Pour the chorizo into the pot and stir well.
- Taste test and add more spices as needed.
- Garnish with sour cream, shredded cheese, and green onion if desired. (Around here, there’s no other way to eat a bowl of chili.) And don’t forget the cornbread!
I love how simple, quick, and affordable a huge pot of chili is to make! And how well it pairs with a cozy sweatshirt, comfy couch, and Neftlix binge on a crisp fall day.
What are your favorite comfort foods this time of year?
xo, Aly
Jess and I are making this tonight! Stoked to try it, it looks delicious 🙂
Yay! Let me know how it turns out and if you guys put your own spin on it. Enjoy!
Just finished eating this. Very tasty! It’s very dense and filling. Pairing it with corn bread is necessary — so good! We used a red pepper instead of green pepper and a different kind of chorizo, but it still ended up rad. Thanks!
Agreed, chili just isn’t the same without cornbread! Thanks for giving this a try and for the feedback. We’re glad you liked it. Enjoy the leftovers all week long, ha!