Spicy Chorizo Chili
Author: 
Recipe type: Entree
Cuisine: American
Serves: 6-8 servings
 
dairy, egg, soy, oil, and gluten free, vegan
Ingredients
  • 1 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 fresh jalapeño, stemmed and sliced
  • 2 (14 ounce) cans fire roasted diced tomatoes
  • 1 (4 or 7 ounce) can diced Hatch green chiles
  • 1 (15 ounce) cans pinto or cannellini beans
  • 1 (15 ounce) can kidney beans
  • 2 tablespoons chili powder
  • 3 teaspoons smoked paprika
  • 3 teaspoons ground cumin
  • sea salt and fresh black pepper
  • ⅓ to ½ cup water or vegetable broth, if needed
  • ½ batch (2 cups) Spicy Vegan Chorizo Sausage Crumbles
Instructions
  1. SLOW COOKER: add onion, garlic, jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt and pepper (and water or vegetable broth if needed as it cooks) to slow cooker. Stir to combine.
  2. Cover with lid. Cook on high for 4-5 hours, stirring occasionally and adding water / broth to reach desired consistency.
  3. After 4-5 hours, when fully cooked and thick, add Spicy Vegan Chorizo Sausage Crumbles. Stir to combine completely.
  4. PRESSURE COOKER: add onion, garlic, jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt, pepper, and water or vegetable broth to Instant Pot / Pressure Cooker. Stir to combine.
  5. Close and lock lid. Set to manual / high pressure for 25 minutes.
  6. After a natural release, carefully remove lid. Add Spicy Vegan Chorizo Sausage Crumbles. Stir to combine completely.
  7. STOVETOP: in a large dutch oven or pot, sauté onion and garlic in a bit of water until softened.
  8. Add jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt and pepper. Stir to combine.
  9. Bring to a boil. Once boiling, reduce to simmer, stirring frequently. Simmer for 45 minutes to an hour, adding water or broth as needed to reach your desired consistency.
  10. Serve immediately, topping with avocado, dairy free sour cream, jalapeño slices, lime wedges.
Recipe by spabettie at https://www.spabettie.com/spicy-chorizo-chili/