Vegan Soyrizo Chili
Going into this Face Off I truly did not have an idea of what I wanted my main chili ingredient to be (well, other than Chili Powder and Cumin of course). I was going to make a 6 bean chili at first, but decided I should experiment with some kind of Seitan or Tofu to make my chili more “meaty”. I decided to go with a Soyrizo based chili (Melissa’s Vegan Chorizo) because I had recently heard someone raving about a Chorizo Chili they tried which ended up winning a chili cook off. I figured that Soyrizo might give my chili the kick I was looking for.
As Morgan eluded to, we typically just start throwing any ingredients we have on hand into our chili’s and rarely write down a recipe. It was actually a challenge to go back and remember all the ingredients I used for this Face Off. I had alot of beans on hand the day of the Face Off, so along with the Soyrizo main ingredient I ended up using 3 different kinds of beans – Red Kidney, Navy and Black.
As for the spices, there is nothing secret to what I use, but encourage you to adjust the amounts of each to your liking. The amounts listed in my recipe below will leave you with a Medium-Hot chili. If you don’t like as much spice, cut out the serrano seeds or the serrano’s all together.
Quinoa is not a common item found in chili, however I tried a chili recently with this and I liked the texture it added, so naturally I added it to mine. For some reason I always end up with enough chili to feed a family of 30 (I think I just keep throwing more and more stuff into it until it tastes right), so beware that this recipe will give you enough chili to feed you for a week.
2 Tablespoons Olive Oil
1 Large White Onion, chopped (about 1 1/2 Cups)
3 Cloves Garlic, Minced
2 Serrano Peppers, finely chopped (seeds included)
2 packages Melissa’s Soyrizo, Vegan Chorizo
3 (14.5 ounce) Cans Diced Tomatoes, with liquid
2 (14.5 ounce) Cans Red Kidney Beans, strained
2 (14.5 ounce) Cans Navy Beans, strained
1 (14.5 ounce) Can Black Beans, strained
1 Cup Quinoa, cooked
2 Tablespoons Cumin
1 Tablespoon Chili Powder
1-2 teaspoons Red Chili Flakes
2 teaspoons Smoked Paprika
Salt & Pepper to taste
- In a large stock pan, over medium heat, sauté onion, serranos and garlic in olive oil until onion is translucent.
- Add Soyrizo and cook for 5 minutes.
- Add Tomatoes and beans, stir to combine. Add warm water if you feel the consistency is too thick. Add all spices except for S&P, stir to combine.
- Bring chili to a simmer and cook for 1 hour, stirring occasionally. Add water periodically if you feel the chili is getting too thick.
- I prefer my chili to be more of a “thick soup” consistency, so to accomplish this I always finish off with some pulses from my immersion blender.
- Add Salt & Pepper to taste.
- Add cooked quinoa and serve warm.
Enjoy your chili with your favorite toppings, mine include Daiya Cheddar or Pepper Jack, Green Onion, Vegan Sour Cream, Avocado and Oyster Crackers.