Black Bean and Soyrizo Chili

Submitted by Shannon Holmes

"Mark loves this chili, it is wonderful :) http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=428085 It is the above recipe made vegetarian."

 

• Ready In: 40mins
• Ingredients: 20
• Yields: 12 cups
• Serves: 12

ingredients

• 1 (7 ounce) can chipotle chiles in adobo
• cooking spray
• 2 1⁄2 cups chopped onions, divided
• 1 1⁄2 cups chopped green bell peppers
• 1 1⁄2 cups chopped red bell peppers
• 5 cloves garlic, minced
• 3⁄4 - 1 cup frieda soy chorizo, removed from casing (soy based spanish sausage, by the tofu in the produce section)
• 1 1⁄2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1⁄2 teaspoons dried oregano
• 1 tablespoon fresh lime juice
• 1⁄8 teaspoon ground cinnamon
• 3 (15 ounce) cans black beans, drained
• 3 (14 ounce) cans whole canned tomatoes, undrained and chopped
• 1 (8 1/2 ounce) can no-salt-added corn, drained or (8 1/2 ounce) can frozen corn
• 1 1⁄2 ounces semisweet chocolate, chopped
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 3⁄4 cup nonfat sour cream
• baked corn tortilla chips (optional)

directions

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.

Reviews

[LPS92026]

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 :-)

 

[EmilyStrikesAgain]

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!

 

[StrikingEyes00]

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 :)

 

[sdg121578]

This chili is out of this world!! I made a few very minor changes: I used a yellow bell pepper instead of a green one, diced tomatoes instead of whole, and a combination of kidney beans and black beans. So yummy!!

 

[Haha0002]

This is a fantastic recipe. We have recently started eating vegan and love soyrizo, so a search brought me to this recipe. I made the following changes just because i was using what i had: used a combination of kidney beans, chili beans and black beans. Also used a can of green chilies as i didnt have the chilies the recipe suggested. Used 2 oz of unsweetened chocolate and added a few tsps of agave nectar. I served it with guacamole, chopped fresh tomatoes, fresh parsley and chopped onions. SO good!