Vegan Chorizo Chili recipe
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Ingredients
- 1 tablespoon extra-virgin olive oil 1 red bell pepper, finely chopped ½ white onion, finely chopped 1 jalapeno pepper, minced, or to taste 4 cloves garlic, minced, or to taste 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon garlic salt 1 dash adobo seasoning sauce (such as Frontera® Chipotle Pepper Adobo) 12 ounces soy chorizo (such as Trader Joe's®) 2 (16 ounce) cans tri-bean blend, drained and rinsed 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice 1 (14 ounce) can vegetable stock 1 sweet potato, peeled and diced
Nutrition Info
- 517.3 caloriescarbohydrate: 64.7 gcholesterol: : -fat: 16.4 gfiber: 17 gprotein: 28.4 gsaturatedFat: 3 gservingSize: -sodium: 2721 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Chorizo Chili
Directions
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Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.