Best 3 Vegan Chorizo Chili Recipes

Indulge in the tantalizing flavors of vegan chorizo chili, a delectable dish that combines the smokiness of plant-based chorizo with the heartiness of chili. This culinary creation is a symphony of textures and flavors, featuring tender beans, crisp vegetables, and a rich, savory broth. Whether you're a dedicated vegan, experimenting with plant-based cuisine, or simply seeking a hearty and flavorful meal, this vegan chorizo chili is sure to satisfy your cravings.

Here are our top 3 tried and tested recipes!

VEGAN CHORIZO RECIPE BY TASTY

Vegan Chorizo Recipe by Tasty image

Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.

Provided by Betsy Carter

Categories Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 22

Ingredients

3 cups mushroom, stemmed and halved button
1 cup white onion, diced
1 cup walnuts
1 can chickpeas, drained
½ jalapeño, seeded and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon onion
¼ teaspoon red pepper flakes
⅛ teaspoon cinnamon
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon soy sauce

Steps:

Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
Serve the chorizo hot in your favorite dishes.
Enjoy!

Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

VEGAN CHORIZO CHILI

Vegan Chorizo Chili image

I looked at a bunch of vegan chili recipes trying to find one that I really liked. This recipe is a remix/modification of a great recipe. I could probably double the soy chorizo, as it's my absolute favorite meat substitute and I can't get enough of it. Your mileage may vary. I also don't get too caught up on what should or shouldn't be in chili.

Provided by Noah Coffey

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
1 red bell pepper, finely chopped
½ white onion, finely chopped
1 jalapeno pepper, minced, or to taste
4 cloves garlic, minced, or to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic salt
1 dash adobo seasoning sauce (such as Frontera® Chipotle Pepper Adobo)
12 ounces soy chorizo (such as Trader Joe's®)
2 (16 ounce) cans tri-bean blend, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1 (14 ounce) can vegetable stock
1 sweet potato, peeled and diced

Steps:

Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 64.7 g, Fat 16.4 g, Fiber 17 g, Protein 28.4 g, SaturatedFat 3 g, Sodium 2721 mg, Sugar 7.3 g

VEGAN CHORIZO

Vegan Chorizo image

When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.

Provided by Jocelyn Ramirez

Categories dinner, weeknight, tacos, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

7 large guajillo chiles, destemmed, deseeded and rinsed
2 chiles de árbol, destemmed, deseeded and rinsed
3 cups boiling water
2 large garlic cloves
2 tablespoons ground cumin
1 tablespoon paprika
3/4 teaspoon ground coriander
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon, preferably Ceylon
1 teaspoon dried oregano
1 tablespoon apple cider vinegar
2 tablespoons liquid aminos, soy sauce or tamari
2 teaspoons kosher salt (Diamond Crystal)
15 1/2 ounces firm tofu, patted dry and crumbled
10 ounces shiitake or cremini mushrooms, trimmed and finely minced (about 3 cups)
1/2 cup neutral oil, such as grapeseed

Steps:

Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.

Tips:

Prep the Chorizo First: Before starting the chili, cook the vegan chorizo according to the package instructions. This adds a smoky, savory flavor to the dish.
Use a Variety of Vegetables: Don't limit yourself to just a few veggies. Experiment with different combinations like bell peppers, corn, zucchini, or even sweet potatoes.
Make it Spicy or Mild: Adjust the heat level to your preference. Use more or less chili powder and cayenne pepper to achieve the desired spiciness.
Simmer for Flavor: Let the chili simmer for at least 30 minutes, allowing the flavors to meld and deepen. The longer it simmers, the better it will taste.
Add Beans, Lentils, or Quinoa: If you want a more hearty chili, consider adding cooked beans, lentils, or quinoa for extra protein and fiber.
Serve with Your Favorites: When serving, don't forget the classic chili toppings like shredded vegan cheese, diced avocado, sour cream, and tortilla chips.

Conclusion:

This vegan chorizo chili is a delicious and versatile dish that's perfect for chilly nights. With its smoky, savory flavor and customizable heat level, it's sure to become a favorite in your household. Enjoy it with your favorite toppings and sides for a hearty and satisfying meal that's also good for you.