Soy Chorizo Vegan Chili

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We are so behind on our post schedule it’s not even funny but I figured as long as I’m not posting this recipe in June, we’re cool (your standards change when you’re a parent of two). So March is less than a week away but that means NOTHING here in Michigan because our weather is a wild card of unpredictability (sigh). I’m not totally complaining though because for those really chilly spring days, we have just the recipe to warm up our bones and souls. If you’re in graduate school like us or lead generally busy lives, this is another easy and delicious recipe to add to your meal plan during those really hectic weeks.

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As I’m sure I mentioned before on here, we are always looking for ways to cut down on our meat consumption and a few years ago I stumbled across this pretty stellar soy chorizo at Trader Joe’s for just $1.99. I know, right?! At first we used it in our egg scrambles but one day it hit me that it would make a great meat substitute base for a vegan chili. Spoiler alert: It does! Not only does it have that perfect ground beef texture but it’s so spicy you may find you don’t even need to season your chili at all. You can also cut the preparation time for this recipe by opting for canned beans instead of dried beans but either way, your watch, wallet, and tummy will be satisfied with this hearty bowl of goodness.

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Soy Chorizo Vegan Chili

  • Difficulty: Easy
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Ingredients
1 large onion, finely chopped
1 cup of finely chopped carrots
1 cup black beans, cooked
1 cup kidney beans, cooked
1 12 oz. package of Soy Chorizo, casing removed and crumbled
1 15 oz. can  of tomato sauce
4 cups water or vegetable stock
2 garlic cloves, minced
Olive Oil
Salt and pepper to taste

Note: *If you prefer your chili to be less thick, you can add more liquid to water it down. *You can also tweak this recipe to your liking and include more vegetables such as bell peppers, tomatoes, and corn. *I find the soy chorizo makes the chili spicy and flavorful enough for our taste, especially with the kids in mind, but if you find the flavor isn’t cutting it for you, you can add the following: 1 teaspoon ground sweet paprika, 1 teaspoon ground cumin, 1 tablespoon chili powder, and 1/4 teaspoon cayenne pepper (optional).

Directions
1. In a deep pot, drizzle a bit of olive oil and sauté your onion, and garlic on medium heat until the onions are soft, about 5 minutes.
2. Next add in the carrots and soy chorizo. Cook for about 2-3 minutes until the ingredients are well incorporated.
3. Finally, add in the water/stock, beans, and tomato sauce. Bring to a boil then let simmer on low until reduced and thickened, about 20-30 minutes.
4. Taste the chili and season to your liking or adjust the thickness.
5. Ladle your chili into bowls and serve with vegan cheese, non-dairy sour cream, and crispy tortilla chips.

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If you liked this recipe and tried it, we would love it if you would share or leave a comment below. For more related content, you can find us on Instagram where we share more of our day-to-day and Pinterest where we share our ideas and inspiration. And as  always…

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30 thoughts on “Soy Chorizo Vegan Chili”

    • Sammy and Sufi

      That is awesome, you should write about the diet change adventures, I would love to know how it affects your daily activities, etc without the intake of meat proteins from animal sources! That is awesome, so you know about the Michigan weather and great pothole lifestyle we have right now 😉

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  3. Liz

    I loved the sound of the recipe. Easy and straightforward. I would love to try minus the soy sausage and probably just add some nice chunks of stir fried chicken or pork. The photos are amazing and don’t worry about being behind in posting as long as you don’t stop posting entirely. I have 4 children and yes my life has been very busy. Maybe in the next two years I’ll start posting more regularly as my last one is now in Grade 12 but still busy with sports so we drive around the country for games, almost every weekend It’s very exhausting!

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    • Sammy and Sufi

      Oh my… you write these amazing posts with details and pictures, I thought to myself, Liz is probably sitting at home sipping on her coffee and just creating draft after draft of new posts! haha 🙂 Typical blogger mindset, but yes, try the recipe, I hope you like it, everyone at home except the youngest one handled the mild spices well. Now I am curious how life is with 4! That was my initial number of kids I wanted, but now who knows!

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      • Liz

        Well if you want four you better do it all at once and bring them up together. I made a mistake of creating a huge gap in the middle so my last two are way younger than the first two, but that only means that I’ve spent my entire adult life taking care of children. I’ll travel and see the world when I’m done.

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      • Sammy and Sufi

        You do have a point there, my in-laws had all of their kids within a 5 year period (they also have 4) and it worked out for them, but I can’t imagine being in this “phase” for another 2, 3 years! It’s like being stuck in college and not graduating!

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    • Sammy and Sufi

      You know it! It’s a rainy day over here as well, Michigan weather has been very bi-polar lately, we go from 15 degrees to 58 degrees and no snow and the opposite within a day or two, Perfect for pothole season!

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  9. Hannah Kaminsky

    I’ve long heard raves about that soy chorizo, and the upheaval caused whenever it goes out of stock, but have yet to actually try it myself! I think it’s time to finally bridge that gap. Your chili looks like an ideal introduction to the ingredient.

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