Chili season is officially here! Cozy, budget-friendly, and hearty, chili is one of my go-to recipes during the cooler months. My favorite tip: adding soy chorizo for extra texture, flavor, and protein. Feel free to switch up toppings or choose your favorite beans to make it your own!
Ingredients/ shopping list:
- one tube (9 oz) soy chorizo
- 1 6-ounce can tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 4-ounce can fire roasted diced green chilis
- 1 cup water
- ½ onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder (or to taste)
- 1 tablespoon cumin (or to taste)
Optional topping ideas:
- Cilantro
- Lime
- Picked red onions
- Avocado
- Crushed tortilla chips
- Vegan sour cream
Cooking Instructions:
Step 1.
Prepare your ingredients by dicing onion, mincing garlic, draining and rinsing beans, and preparing toppings.
Step 2.
Fry chorizo and onion in a pot until soyrizo is browned and onion is translucent. Add garlic and cook for 30 seconds or until fragrant, then stir in cumin and chili powder.
Step 3.
Pour in diced tomatoes, green chilis, beans, and one cup of water.
Step 4.
Simmer for at least 15 minutes, stirring occasionally. This will allow the flavor to build!
Step 5.
Taste and adjust seasoning if needed. Add your favorite toppings and enjoy!
