Vegan Chorizo Chili Recipes

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VEGAN CHORIZO CHILI



Vegan Chorizo Chili image

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.

Provided by Noah Coffey

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 64.7 g, Fat 16.4 g, Fiber 17 g, Protein 28.4 g, SaturatedFat 3 g, Sodium 2721 mg, Sugar 7.3 g

VEGAN CHORIZO RECIPE BY TASTY



Vegan Chorizo Recipe by Tasty image

Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 22

3 cups mushroom, stemmed and halved button
1 cup white onion, diced
1 cup walnuts
1 can chickpeas, drained
½ jalapeño, seeded and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon onion
¼ teaspoon red pepper flakes
⅛ teaspoon cinnamon
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon soy sauce

Steps:

  • Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
  • Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
  • Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
  • Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
  • Serve the chorizo hot in your favorite dishes.
  • Enjoy!

Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

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