Vegetarian Chili
When I think of Fall, eating warm soup on a cold day comes to mind. I was happy to find a vegetarian chili that tasted delicious! Using soy chorizo in the recipe worked out great. It has the texture of ground beef and is already seasoned so no additional spices are needed. In fact, it turned out very spicy so I would take a taste before serving it to kids.
Ingredients
- 1 pkg Soy Chorizo
- 1 onion, chopped
- 1 tsp olive oil
- 1 (28 oz) can diced tomatoes
- 2 cans beans of your choice (pinto, black, kidney), drained and rinsed*
- 1 bell pepper, seeded and diced
Instructions
1. Heat olive oil in a pot over medium-high heat. Add onions and bell peppers, saute until softened, about 5 minutes.
2. Add all remaining ingredients and heat to boiling. Reduce heat and simmer on low for 15-20 minutes.
*If you want to make dried beans, prepare 1 cup of any combination of dried beans to yield 3 cups total of cooked beans.
Serve with shredded cheese, sour cream, avocado and/or cilantro. I used them all, along with a few yellow corn chips!
