Vegan Chorizo Chili Recipe

I’m really excited about this vegan chorizo chili i stumbled upon recently, cuz it’s got these amazing spices, veggies, and beans that all come together to make a seriously hearty and comforting bowl that feels like a warm hug on a chilly day.

I love this vegan chorizo chili because its both hearty and full of nutrition. I use olive oil, a big onion, red bell pepper, garlic and vegan chorizo with chili powder, smoked paprika and cumin to boost that protein and fiber content.

Its perfect for a balanced meal.

Ingredients

• Olive oil gives healthy fats and moisture to make dish more tasty.
• Onions deliver a savory, sweet depth and good fiber for the dish.
• Red bell peppers brings crisp sweetness, vitamin C, and bright color.
• Garlic adds bold flavor and natural antioxidants that boosts health.
• Vegan chorizo gives a protein punch along with a smoky, spicy texture.
• Kidney beans supply fiber, protein, and hearty texture making it filling.
• Diced tomatoes add tangy moisture and natural sweetness as base.
• Vegetable broth offers a rich, savory liquid to blend all flavors.
• Beans make it hearty and filling while giving more protein and fiber.

Ingredient Quantities

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 package (12 oz) vegan chorizo, crumbled
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional for heat)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• Salt and pepper, to taste

How to Make this

1. Heat 2 tbsp of olive oil in a large pot over medium heat and toss in the chopped onion and diced red bell pepper. Cook for about 5 mins, stirring now and then until they start to soften.

2. Add the minced garlic and let it cook for about a minute, just until it feels fragrant.

3. Crumble in your vegan chorizo and stir it well. Cook for another 5 mins, so it begins to brown a little.

4. Sprinkle in the chili powder, smoked paprika, ground cumin, dried oregano and cayenne pepper if you like a bit more heat. Give everything a good stir to combine the spices with the mixture.

5. Pour in the can with diced tomatoes (juice and all) and the vegetable broth. Stir it well to mix all the flavors.

6. Add the kidney beans, black beans, and pinto beans, making sure they all are evenly spread throughout the pot.

7. Season with salt and pepper to your taste. Don’t be afraid to add a bit more if needed.

8. Reduce the heat and let the chili simmer for about 25-30 mins. Keep an eye on it and stir occasionally so it doesnt stick to the bottom.

9. If the chili gets too thick, you can add a splash more vegetable broth or water to adjust the consistency.

10. Taste and adjust seasonings if needed before serving. Enjoy your hearty Vegan Chorizo Chili with a side of bread or over a bowl of rice.

Equipment Needed

1. Large pot for cooking the chili
2. Cutting board for chopping the onion and bell pepper
3. Sharp knife to dice and mince the vegetables
4. Measuring spoons for the olive oil and spices
5. Measuring cup for the vegetable broth
6. Wooden spoon or spatula for stirring
7. Can opener for the diced tomatoes and beans
8. Stove to heat and simmer the chili

FAQ

• Q: How long does it take to make Vegan Chorizo Chili?
  A: It takes about 30-40 minutes from start to finish, so it’s a quick meal on a busy day.
• Q: Can I adjust the spice levels in this recipe?
  A: Sure you can! If you like it milder, reduce the chili powder or cayenne. If you want extra heat, add more cayenne or even a dash of hot sauce.
• Q: Can I freeze leftovers?
  A: Yep you can. Let it cool completely then store in an airtight container for up to 3 months. Just defrost in the fridge overnight before reheating.
• Q: Is this recipe gluten-free?
  A: Yes, it is but always check your ingredients label on the vegan chorizo and broth to be sure nothing extra with gluten is added.
• Q: Can I substitute any of the beans?
  A: You can swap out the beans or use only one type if you prefer. Just keep note that the flavor and texture might change a bit.

Vegan Chorizo Chili Recipe Substitutions and Variations

• Instead of olive oil, try using avocado oil or canola oil if you’re looking for a lighter flavor.
• If you cant find vegan chorizo, you can crumble up some firm tofu or seitan and season it with extra spices.
• Don’t have red bell pepper? You can use green or yellow bell pepper instead, they work okay in most recipes.
• If you’re out of vegetable broth, mix water with a bouillon cube or a pinch of salt for a similar taste.
• For kidney beans, you might use cannellini beans or even chickpeas to mix up the texture a bit.

Pro Tips

1. When you start, let your onions and bell pepper cook slowly in the olive oil till they’re really soft and a bit golden. This gives the chili a sweeter base and stops the garlic from burning later.

2. After you add the vegan chorizo, let it cook for a few extra minutes so it gets a nice brown color. Browning it really ups the flavor even though it’s vegan.

3. Keep an eye on the chili as it simmers. If it starts to thicken too much, just toss in a splash more veggie broth or even a little water to keep it nice and saucy.

4. And don’t forget to stir it every now and then. This helps all the flavors mix together and stops the bottom from burning, which is key to a good chili.