Soy Chorizo Veggie Chili

Is there anything better than a hearty bowl of chili on a cold, rainy Fall day? It can be satisfying and warming, making the soul and belly so happy. This recipe is full of flavor and spice (and everything nice), packed with tons of veggies but best of all it comes together in under an hour, all in one pot. 

To make this chili, I once again employ the flavorful soy chorizo from Trader Joe’s. It is already full of spices so it easily adds tons of flavor to the whole pot of chili without having to dig through your spice cabinet. I also fill this chili with lots of veggies, which does require a bit of time to get them all chopped into small pieces but it's worth it for the flavor they add along with the many health benefits of eating lots of vegetables. Beans help amp up the protein content while also helping to make this chili even more satisfying and filling without being heavy. I add a little extra cumin and just a touch of cinnamon for a little extra warming undertone to the dish.

All these ingredients are added to one big pot to cook up together with some tomato sauce and veggie broth. It takes about 35-40 minutes for everything to become tender and thanks to the help of TJ’s soy chorizo it doesn’t need to simmer all day to get super flavorful. Then you can add your favorite chili toppings to customize your bowl. Or, if you are looking for a fun entertaining idea, serve up a chili bar with a big pot of chili and an assortment of toppings like sour cream, shredded cheese, avocado, cilantro, pickled red onions, jalapeños, tortilla chips. You can have a little something for everyone.

If you enjoy soy chorizo as much as I do, you should check out this Soy Chorizo Enchiladas recipe too!

Yield: 8

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Soy Chorizo Veggie Chili

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1 medium onion, diced
• 2 bell peppers, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 small ( or 1 large) sweet potato, diced
• 4 cloves garlic, minced
• 1 package soy chorizo
• 1 can green chilies 
• 1 can black beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 - 15 oz. can tomato sauce
• 3 cups veggie broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• pinch of cinnamon
• oil for cooking
• Optional Toppings: avocado, cilantro, sour cream, cheese 

Instructions

1. COOK: In a large soup pot, heat about 2-3 tablespoons of oil over medium high heat. Add the onion, celery, carrots and bell peppers. Cook for about 5 minutes until they start to soften, then add the garlic, can of green chilies and the soy chorizo, stir to combine and allow to cook for about 2 minutes before adding the sweet potato and all the beans. Cook for another few minutes and add the tomato sauce, veggie broth, cumin, salt and cinnamon. Bring everything to a boil, reduce heat to medium low and allow to cook, simmering for about 35 minutes, stirring occasionally. Once everything is tender and cooked through, remove from heat and allow to cool slightly (so you don't burn your mouth!) before serving with your favorite toppings!