Want something to warm you up during these chilly winter months?
This hearty Soy Chorizo Chili will do just the trick. 100% vegan goodness! Filled with plant-based protein, fresh veggies, and zesty herbs, this chili is a
family favorite. The vegan Soy Chorizo adds a thickness to the chili so it will stay with you for hours. This recipe can be doubled and is great to eat throughout the week. Enjoy!
Add avocado and cilantro to top. You can also top with vegan shredded cheese and vegan sour cream
Salt and Pepper to taste
In a deep pot, saute onions and garlic in vegetable stock for about 5 minutes. Add carrots and soy chorizo and cook until carrots are tender.
Add in vegetable stock, corn, beans, and tomato sauce. Bring to a boil and then reduce heat to low and simmer for about 25 minutes until reduced and thickened.
Taste chili and season to your liking. Ladle chili into bowls. Top with avocado, cilantro, vegan cheese or vegan sour cream.
Serve with tortilla chips or the vegan cornbread muffins I made last week!
Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.