Vegan Chorizo Chili

I looked at a bunch of vegan chili recipes trying to find one that I really liked. This recipe is a remix/modification of a great recipe. I could probably double the soy chorizo, as it's my absolute favorite meat substitute and I can't get enough of it. Your mileage may vary. I also don't get too caught up on what should or shouldn't be in chili.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 517 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 red bell pepper, finely chopped
• 1 tablespoon extra-virgin olive oil
• 1 sweet potato, peeled and diced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• ½ white onion, finely chopped
• 4 cloves garlic, minced, or to taste
• 1 jalapeno pepper, minced, or to taste
• 12 ounces soy chorizo (such as Trader Joe's®)
• 2 (16 ounce) cans tri-bean blend, drained and rinsed
• 1 (14 ounce) can vegetable stock

Recipe Instructions

Step 1

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.

Step 2

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.