Vegan Black Bean & Soy Chorizo Chili

Vegan Black Bean & Soy Chorizo Chili

• 1 -12 ounce package Trader Joe’s Soy Chorizo, casing removed
• 2 canned Chipotle chilies in adobo sauce – chopped (taken from a 7 ounce can, refrigerate remaining chilies)
• 2 1/2 cups chopped onion
• 1  1/2 cups chopped green bell peppers
• 1  1/2 cups chopped red bell peppers
• 5 garlic cloves, minced
• 1  1/2 tablespoons Ancho Chili Powder or your favorite chili powder
• 1 tablespoon ground cumin
• 1  1/2 teaspoons dried oregano
• 1/8 teaspoon ground cinnamon
• 1 tablespoon fresh lime juice
• 3 (15 ounce) cans black beans or kidney beans or a combination, drained and rinsed
• 3 (14 ounce) cans diced tomatoes
• 2 cups frozen corn
• 1  1/2 ounces semisweet chocolate, chopped
• Salt and freshly ground black pepper to taste

Optional Garnishes

• Fresh cilantro
•  Vegetarian sour cream
• Chopped avocado
• Jalapeno slices
• Sliced green onions
• Shredded Soy Cheese

For slow cooker cooking:

Heat a large skillet sprayed with non stick spray over medium high heat, add chorizo removed from casings, onions, bell peppers, garlic and diced chipotle peppers, sauté for 6-8 minutes or until vegetables are tender. Add chili powder, cumin, oregano, cinnamon and lemon juice, stirring to combine. Transfer to a slow cooker and add the beans, tomatoes and corn. Turn on high for 2-3 hours or low for 4-6 hours. About 15 minutes before serving add chopped chocolate and salt and freshly ground black pepper to taste. Stir well to combine.

For stove top cooking:

Heat a large Dutch Oven that has been sprayed with non stick spray over a medium heat,add chorizo removed from casings, onions, bell peppers, garlic and diced chipotle peppers, sauté for 6-8 minutes or until vegetables are tender. Add chili powder, cumin, oregano, cinnamon, lemon juice, beans, tomatoes and corn. Bring to a boil, reduce to a simmer, cover, simmer for 30 minutes, stirring occasionally. Remove from heat, stir in chopped chocolate and season to taste with salt and freshly ground black pepper.

Servings suggestion- serve over 1/2 cup cooked rice, baked potato or with baked corn tortilla chips. Garnish as desired.

Yield: 12 Servings

Serving Size: 1 cup

Recipe inspired from a Cooking Light recipe but made vegetarian and adapted to a slow cooker.