I hope you’re staying warm and cozy during this cold winter. It’s actually been pretty mild here in the Pacific Northwest.
Whenever I’m feeling extra cold and want a comforting meal I feel like I turn to chili. It’s so warm and satisfying. Full of protein and healthy carbohydrates. I also love to top mine with some avocado to get in those healthy fats. Yum!
Time To Make Some Chili
In case you missed it I also shared my recipes for White “Chicken” Chili and a Hearty Chili. Today I wanted to spice things up. I personally love some good spicy food and I actually find this chili to be pretty mild, but if you think soyrizo is spicy then this will be spicy for you.
If you think the soyrizo will be too hot for your taste then switch things up! I recommend substituting it with some vegan ground, TVP (textured vegetable protein) or tempeh because the base ingredients are dynamite.
This one comes together really quick and easy, so it’s perfect for a weeknight dinner or to throw together for some friends. By using the soyrizo for flavor I was able to keep the ingredients list extremely simple. You’ll notice that I didn’t add any salt to the ingredients. I thought that the soyrizo provided the perfect amount of salt, so I would taste test before adding any more.
I hope you enjoy this one! I loved it. I made some cornbread on the side to enjoy with my bowl of chili. I used the Trader Joe’s boxed cornbread mix and Bob’s Red Mill Egg Replacer. This came out perfect so I highly recommend this brand. I also love to add corn kernels and/or diced jalapeno to my cornbread. So mouth watering!
If you make this recipe please make sure to tag me on Instagram! I love seeing your recreations of my dishes.
A quick, healthy vegan chili that packs a punch thanks to delicious soyrizo.
- 1 tbsp canola oil
- ¼ red onion
- ½ green bell pepper
- ½ package (1 1/2 cups) soyrizo, can sub vegan ground *see notes
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 can diced tomatoes, not drained
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- Optional, vegan cheese, sour cream or avocado for toppings
Dice the onion and bell pepper
Heat a medium saucepan to medium high heat and add the oil
When the oil is hot add the onion and bell pepper and saute for about 5 minutes until the onions are just translucent
Add the soyrizo and combine well
Add all spices and combine well
Add the tomatoes and beans and combine well
Bring this mixture to a boil and then reduce the heat to a simmer
Cover the pot with a lid and let simmer for 10-15 minutes
Serve with your favorite toppings and sides
If you’re going to substitute vegan ground for the soyrizo I recommend adding 1 tsp salt, 1 tbsp chili powder, 1 tsp garlic powder and 1 tsp onion powder to this recipe.