Recipe from my good friend Cole, check out their blog:
Time: 30min prep / 30min simmer
Servings: 4-6
Rating: 4.5/5
INGREDIENTS
~10 brown mushrooms, chopped
6oz soyrizo
1 yellow onion, chopped
1 head of garlic, diced
3 bell peppers (red, yellow, orange), chopped
1 large tomato
1 jalapeno, sliced
1 can black beans
1 can pinto beans
1 can kidney beans
Optional
corn
pinto beans
apple cider vinegar
Spices
2 tsp oregano
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
1 tsp paprika
1/2 tsp pepper
pinch of salt
Toppings
sour cream
cheese
avocado
INSTRUCTIONS
1. Chop mushrooms and mix with soyrizo in separate bowl. This allows the mushrooms to absorb the soyrizo flavor.
2. Chop onions, garlic, bell peppers, tomato, and jalapeno. Rinse the beans.
3. Add oil to the pot and heat on high. Sautee the onions for 5min. Add in bell peppers, garlic, and jalapeno. Sautee for an additional 3min.
4. Add in the mushroom mixture, tomato, beans, and 2 cups of water. Stir together.
5. Season with the spices. Taste and adjust accordingly.
6. Simmer with the lid on for 30min, check frequently to make sure the bottom is not burning. Add more water as necessary.
Thoughts
Absolutely delicious and my favorite vegetarian chili to date. The soyrizo is surprisingly not overpowering in the dish. Carefully consider how many jalapenos to add. I originally put in 2 and it made the chili very spicy. Also, it’s essential to add enough water so the chili doesn’t burn to the bottom of the pot while simmering, another mistake that I made the first time around.
