I was in the mood to cook today, and wanted to try the Trader Joe’s soy chorizo I bought last week on a whim. I used it to make a batch of chili using ingredients I had on hand. The chili turned out great, and took less than 30 minutes to prepare, so I thought I’d share the recipe with you.
This chili would also make an excellent filling for vegan tacos, enchiladas, or burritos. The recipe is easily modifiable, so feel free to add/omit ingredients based on your taste.
1 Tbsp. olive oil
1 medium onion, chopped
1 c. bell pepper, any color, chopped
1 package Trader Joe’s soy chorizo, casing removed
1 can (15 oz. )pinto, black, or kidney beans, drained
1 can (14.5 oz.) chopped tomatoes, with liquid
1 Tbsp. dried oregano
1 tsp. cumin
Hot sauce, to taste
Heat the olive oil in a deep skillet. Add the chopped onion and peppers saute over medium heat until translucent, about 5 minutes.
Add the chorizo and continue sauteeing, breaking up the chorizo as it cooks.
When the chorizo is heated through, add the canned beans and canned tomatoes.
Reduce the heat to low. Add the oregano, cumin, and hot sauce and simmer for 20 to 30 minutes. Serve alone, over rice, or as a filling for tacos, burritos, or enchiladas.
Suggested variations include adding some fresh or frozen corn kernels or chopped zucchini to the chili. I didn’t have any in the house today, but fresh cilantro and/or avocado would make a delicious garnish.
If you haven’t seen the Trader Joe’s soy chorizo before, here is what it looks like:
Trader Joe’s soy chorizo is vegan and gluten-free.