Soy Chorizo and Two-Bean Chili

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!

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23 Responses to Soy Chorizo and Two-Bean Chili

  1. J. Davis August 16, 2011 at 3:06 pm #

    Looks mouth watering. I live in Florida and I don’t care about the fact that it’s still summer–I want this!

  2. Maris (In Good Taste) August 16, 2011 at 5:54 pm #

    Fall is my favorite season! These photos are great and this chili is getting me in the mood for Fall!

  3. DessertForTwo August 16, 2011 at 7:41 pm #

    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 :)

  4. Nelly Rodriguez August 16, 2011 at 8:03 pm #

    Definitely a great start to almost fall season! I haven’t had soyrizo….but would be interested in trying it!

  5. Mads August 16, 2011 at 8:03 pm #

    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.

  6. Tracey August 16, 2011 at 11:54 pm #

    The picture of the chili in the pot is fabulous!

  7. Katie August 17, 2011 at 12:17 am #

    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.

  8. Alison @ ingredients, Inc. August 17, 2011 at 1:03 am #

    love this combination. Great looking football party recipe coming soon :)

  9. Heidi / foodiecrush August 17, 2011 at 5:07 am #

    I like that it’s a little bit saucey. Kind of like you.

    • Bev Weidner August 17, 2011 at 2:53 pm #

      You know me so well. :)

  10. Deborah August 17, 2011 at 6:47 am #

    I’m all for chili year round! And while I’ve never had soy chorizo, this sure does look fantastic!

  11. Julie January 17, 2012 at 10:26 pm #

    thats not chilli Oo thats like soup. at best. Chilli is hearty thick . This stuff id serve up for before dinner snack.

  12. Heidi March 17, 2013 at 11:13 am #

    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! :)

  13. Ericka Stanfield November 11, 2014 at 6:00 pm #

    I’ve made this several times, and my family just raves over it.

  14. Jenna Rene December 3, 2014 at 11:43 am #

    I had some Field Roast chorizo that was about to expire and I remembered Pinning this recipe. I’m so glad I did, it turned out Fabulous! Thank you for giving me a new twist on Chili, I can’t get enough!

  15. tracy March 12, 2015 at 10:16 pm #

    do you know how many calories for this?

  16. Jim July 14, 2015 at 2:43 pm #

    This chili was absolutely delicious! The cilantro really provided a fresh, summery flavor to cold weather meal. It was not soupy, as one person stated. In fact, I had to add a bit of water at the end. Def a keeper!!

  17. Lilwreck July 17, 2015 at 12:53 am #

    I have made this recipe twice over the past month and my boyfriend and I absolutely love it. I substitute Serrano peppers for the jalapeño peppers because we like super spicy. Occasionally we heat up some eggs to go with the chili and warm up some tortillas. It makes for a great breakfast taco. Thanks for the recipe!


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