Soy Chorizo Slow Cooker Chili

Yesterday, I talked about Trader Joe’s Soy Chorizo. If you haven’t tried soy chorizo before, it’s a good product. It’s much lower in fat than traditional meat chorizo. It has a lot of flavor and is very adaptable to many different recipes. It makes a great base for Vegetarian Chili.

If you were with me yesterday and you reserved some of the taco filling, then skip the filling recipe and go straight to the chili recipe.

Vegetarian Chorizo Taco Filling

* 2 TB olive oil
* 1 onion, diced, about 1 cup
* 4 oz can diced green chilis
* 1 package Soy Chorizo
* 16 oz can of Kidney beans, can substitute black or pinto beans
* 1/2 cup water

1. Heat olive over medium high heat.
2. Add onions and saute for 3 minutes.
3. Add canned green chili to pan, stir.
4. Open chorizo and add to the pan. Break it up with a wooden spoon.
5. Add the water and stir.
6. When water is cooked off, the filling is ready.

Soy Chorizo Vegetarian Chili

* 2-4 cups of Soy Chorizo Taco filling (using 4 cups gives you a “meatier” chili)
* 32 oz can chopped tomatoes in tomato puree, or one 16 can each of chopped tomato and tomato sauce
* 1 Tablespoon Cumin
* 1 teaspoon granulated garlic

1. Put all ingredients into a slow cooker, stir.
2. Put the lid on and cook on low setting for 4-5 hours.

Serve topped with grated cheese, sour cream, chopped black olives, and chopped green onion.

Image credit: Michelle Smith