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Vegan Slow Cooker Soy Chorizo Chilli - Flora Foodie
slow cooker chili

Vegan Slow Cooker Soy Chorizo Chilli

slow cooker soy chorizo chilli

Long live the slow coookerrrrrrrrr!!!

Guys, it’s time. FINALLY. This has been the longest hottest start to fall EVER. But it finally is cool enough to warrant slow cookers and chilli.

Yaaaaaaay!

Preston and I decided that the slow cooker should have a serious revival this winter and we started off strong with this amazing slow cooker soy chorizo chilli. I was hoping to post it last week, but if you read yesterday’s post then you know that life turned super chaotic last week. I had a fantastic (mostly) relaxing day off, and I’m SOOOOO dang happy that the weekend is almost here. I could totally stand for more Wednesdays off!

Okay, back to the slow cooker because it is my hero!

slow cooker soy chorizo chili

This is actually kind of a recipe revamp because I already posted a super similar chilli a couple years ago. But I WAY prefer this one. I always used to make my chillis pretty watery and somewhere along the way decided I hate that. This one is so thick, zero excess liquid at all. It’s also milder than the last, but full of more smokey flavors. And I totally gave up trying to conserve soy chorizo or avoid adding too much and tossed an entire package in this one 😉

I’m beyond loving this. It served me and Preston each two dinners, plus an extra lunch for him. Not bad for about 20 minutes of prep and just a couple dishes to clean up!!!

slow cooker soy chorizo chilli

slow cooker soy chorizo chilli
Serves 6
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Ingredients
  1. 1 can black beans
  2. 1 can pinto beans
  3. 3 medium yukon gold potatoes (yielded about 2 C chopped potatoes)
  4. 1 onion, chopped
  5. 2 bell peppers, chopped
  6. 1 package soy chorizo (TJ’s is the BEST)
  7. 1 hot chile, sliced (we used a garden salsa pepper from our balcony – about 6 inches long and SUPER spicy)
  8. 1 T ground cumin
  9. 1 T ground chili powder (a mild variety)
  10. 1 t salt
  11. 1/2 t black pepper
  12. 2 T whiskey
  13. 1/4 C apple cider
  14. 1 C water
  15. 4 cloves garlic, sliced
  16. 1 C chopped cilantro
Instructions
  1. Throw everything except cilantro in the slow cooker and turn it on low for about 6 hours. Turn off the heat, stir in the fresh cilantro, and serve! I topped each bowl with some Tofutti sour cream and more cilantro.
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4 responses to “Vegan Slow Cooker Soy Chorizo Chilli”

  1. Julie @ Running in a Skirt Avatar

    This looks so good! I didn’t know TJ’s made soy chorizo! I’m going to have to try it!

    1. Leslie Kolafa Avatar

      Oh my gosh, it’s hands down my FAVE soy chorizo! Plus it’s the most affordable one out there, hooray! 😀

  2. Meghan | Fox and Briar Avatar

    I love being able to throw everything in the slow cooker and be done with dinner! What a great idea using soy chorizo. My husband love chorizo, I wonder if he would like the soy version…

    1. Leslie Kolafa Avatar

      Oh, I think he would like it! I have used soy chorizo even when I ate meat because I just like the taste and the texture better. It’s fantastic. Preston loves it too.

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