Total Time
Prep 10 mins
Cook 30 mins

Mark loves this chili, it is wonderful :) It is the above recipe made vegetarian.

Ingredients Nutrition


  1. Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat.
  3. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and soyrizo; sauté 5 minutes or until tender.
  4. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine.
  5. Bring to a boil.
  6. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
  7. Remove from heat; stir in chocolate, salt, and black pepper.
  8. Ladle 1 cup chili into each of 12 bowls.
  9. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion.
  10. Serve with tortilla chips.
Most Helpful

4 5

Made this twice already! We put everything, except the bell peppers, in our crock pot and set it on low for 6 - 8 hours. After half way, or when there's 2 hrs left to cook, we add the bell peppers. We also only made half of what this recipe called for. Overall, we love it! Don't miss meat at all :-)

4 5

This was really, really good. I kinda-sorta halved the recipe since it was just the 2 of us, but it wasn't a clean halving so I used full cans of beans and tomatoes and a whole package of soyrizo. A really flavorful and filling vegan chili. The spices in the soyrizo are really excellent in chili. I had time to cook mine so I simmered it on low for a few hours. Will definitely make again!

5 5

I'm with the other reviewers! This chili is awesome! We're new vegetarians, although it wasn't hard to switch because we really didn't eat a lot of meat, but chili was something I really enjoyed making and eating. This was excellant and I will def make it again. I can't serve it to my kids, though.. too spicy. My hubby and I loved it and the kick :)