Vegan Chorizo Chili
One food I miss the most from when I wasn’t pescatarian is definitely chili. It’s bursting with flavor and all around comforting! This recipe gives you those same flavors but without the meat. Besides the vegan chorizo, onion, and bell pepper, the rest of the ingredients are pantry staples. It’s super easy to whip up, and the recipe is great for meal prepping.
This chili is also very high in protein, with 26 grams per serving with just around 275 calories. The protein comes from both the vegan chorizo and the black beans! My favorite vegan chorizo is El Zapatista from No Evil Foods. It’s made from vital wheat gluten (better known as seitan), and has a great texture and flavor.
Prep Time: 10 mins
Cook Time: 30 mins
Yield: 4 servings
Ingredients
- avocado oil (or other high smoke point oil)
- 10 oz (284 g) vegan chorizo, crumbled (I use No Evil Foods El Zapatista)
- 1 medium yellow or white onion
- 1 14-ounce (396 g) can of crushed tomatoes
- 1 large red bell pepper, diced
- 1 15-ounce (425 g) can of beans, drained (I use black beans but you can use any kind)
- 1 cup vegetable broth
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- salt to taste
- cilantro, to garnish
Directions
- Heat a bit of oil in a large soup pot over medium heat.
- Add crumbled vegan chorizo and onion to the pot. Sauté until the chorizo begins to brown and the onions turn translucent and golden for about 2 minutes.
- Add diced bell pepper and continue sautéing for 2 more minutes.
- Add the crushed tomatoes and drained beans, stirring to combine. Let cook over medium low heat for 10 minutes to reduce the liquid: this is when the tomatoes will turn sweeter!
- Stir in the garlic powder, cumin, and smoked paprika before adding the vegetable broth. Let the chili simmer for an additional 10-15 minutes.
- Season with salt to taste, and garnish with cilantro! Serve with tortilla chips and sliced avocado or over rice.
Per serving: 275 calories: 36 g carbohydrates; 4 g fat; 26 g protein
