You’re probably reading the title of this post, rubbing your eyes, re-reading it and thinking, “The girl’s gawn coo-coo. Who eats chili IN AUGUST?”
Well hold on now! I need to explain something. For the most part of yesterday, it felt like fall. Delicious, crisp, I-can-go-outside-and-not-die-from-the-heat fall. The temperatures stayed right around 66, steady rain showers drenched the neighborhoods, and my face was paralyzed in an expression reminiscent of Bozo the Clown.
Actually, that’s a creepy image.
Stop imagining it!
Anyway, you know of my obsession for rain, so I only felt it necessary to monumentalize the fact that my backyard looks like it’s been resuscitated and given a new dawn, a new day and a new life.
Why do I feel like singing all of a sudden?
This vegetarian chili is a.m.a.z.i.n.g. The soy chorizo packs some PUNCH, you guys. Pour a bowl and sprinkle some cheese on it and you may just end up sportin’ a Bozo the Clown face, too.
(I apologize in advance.)
Soy Chorizo and Two Bean Chili:
What it took for 4:
* 1 (12 oz) package soy chorizo, casings removed
* 1 (14.5 oz) can pinto beans, drained and rinsed
* 1 (14.5 oz) can black beans, drained and rinsed
* 1/2 white onion, finely chopped
* 1 red bell pepper, finely chopped
* 2 garlic cloves, minced
* 2 small jalapeno peppers, minced
* 1 Tbs. extra-virgin olive oil
* 1 (14.5 oz) can fire-roasted tomatoes, with their juices
* 1 (14.5 oz) can vegetable stock
* 1 Tbs. ground cumin
* 1 Tbs. ground chili powder
* 1 tsp garlic salt
* 1 Tbs. Mexican oregano
* 1 cup fresh cilantro, roughly chopped (plus more for garnish)
Heat the oil in a large pan, or dutch oven. Add the onions, red bell pepper and jalapeno peppers; saute for 6 minutes.
Add the garlic, along with the spices and Mexican oregano; bloom for 30 seconds.
Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
Add the beans, tomatoes and broth. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.
Serve with shredded cheese and more cilantro, if desired!
Looks mouth watering. I live in Florida and I don’t care about the fact that it’s still summer–I want this!
Fall is my favorite season! These photos are great and this chili is getting me in the mood for Fall!
I just bought soyrizo for the first time! I’ve been wondering what to make with it! Thanks for this-I can eat warm soups & stews year-round
Definitely a great start to almost fall season! I haven’t had soyrizo….but would be interested in trying it!
I can eat chorizo any time of year, so I’m not complaining at all.
I love the ingredients in a line picture! So creative and cute.
The picture of the chili in the pot is fabulous!
It’s been rainy here, too…I also LOVE a good rainy day – it’s the perfect excuse to cozy up with a bowl of chili. Also, where do I find soy chorizo? I need it.
love this combination. Great looking football party recipe coming soon
I like that it’s a little bit saucey. Kind of like you.
You know me so well.
I’m all for chili year round! And while I’ve never had soy chorizo, this sure does look fantastic!
thats not chilli Oo thats like soup. at best. Chilli is hearty thick . This stuff id serve up for before dinner snack.
This is the perfect consistency for chili. Any more hearty and it would be considered a stew! I absolutely love this recipe and have made it several times now. It freezes great and I have even made it for a snowy card party with friends! I have passed on your link to several who begged me for the recipe! Thanks so much for sharing!