If we’re friends on the Twitter or Instagram (joannealma) then you are aware that I don’t eat meat. Almost 2 months ago I came to the decision to cut it out of my diet- specifically red meat and chicken. I’ve never been a big meat eater (with the exception of bacon) so it was something I knew I could live without. I’ve enjoyed this time and have noticed changes in my skin, the way my clothes fit and I no longer get the constant stomach aches I would get when I did each meat. However I wouldn’t consider myself a full fledged vegetarian, as I still eat seafood and know I couldn’t live without that.
Since the decision I have started eating a lot of sautéed veggies and beans to add more substance to my meals. Recently I’ve been hooked on meat-like (but meatless) products. Just last week I stumbled upon a vegetarian chili recipe that I knew I had to try via the blog Pham Fatale, and boy was it delicious! No, seriously, it was the best chili I’d ever had and I would consider myself a chili connoisseur. So if you’re a vegetarian, vegan or someone willing to try something new I would suggest whipping yourself a bowl of this chili! You won’t regret it!
What You’ll Need:
- 1 (12-ounce) package of soy chorizo (I used Soyrizo)
- Olive oil, as needed
- 1 red onion, diced
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon cumin
- 1 tablespoon red chili powder
- 1 green bell pepper, seeded and diced
- ¼ teaspoon of Sriracha
- 3 tablespoons tomato paste
- 1 (15-ounce) can of plum tomatoes
- 1 (14-ounce) can vegetable broth
- 1 (15-ounce) can red kidney beans
- 2 cup cheddar cheese (optional)
- ½ cup sour cream (optional)
In a medium pan, heat olive oil and cook the onions until soft and golden. Leaving as much oil as possible in the pan, transfer to a bowl. Set aside.
In the same pan, add the garlic and cook until slightly golden. Add the soy chorizo, stirring and crumbling frequently. Cook for about 2-3 minutes or as indicated on package. Season with salt, pepper, paprika, cumin and red chili powder. Set aside.
Transfer cooked soy chorizo mixture, onions, tomatoes, beans (drained), bell pepper, Sriracha and tomato paste to crock pot. Pour in vegetable broth and cover ingredients. Cover with a lid and cook for about 4 hours on low. For the last 30 minutes, remove the lid and let the liquid thicken.
Ladle chili into a bowl and add a dollop of sour cream and as much cheese as your little hear desires. Enjoy!
This recipe is adapted from Pham Fatale’s Veggie Chili Recipe