+ Add All Easy Soyrizo Three-Bean Chili Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Easy Soyrizo Three-Bean Chili
Rate this Recipe
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
2 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 2 oz. package soy chorizo
1 5 oz. can diced tomatoes
2 15 oz. cans chili beans with sauce (do not drain)
1 5 oz. can black beans, drained
1 5 oz. can kidney beans, drained
1/2 cup filtered water
Accompaniments:
Vegan sour cream
Vegan shredded cheese
Chopped cilantro
Lime wedges
Tortilla chips
Directions:
Heat a stock pot or large saucepan to medium high. Add two tablespoons of olive oil and the diced onions, stir occasionally until the onions begin to caramelize about 6-8 minutes. Add the minced garlic, continue sautéing another minute then stir in the soyrizo. Use a spatula to spread the soyrizo and onion mixture into an even layer in the pan. Brown it for 2-3 minutes, then turn it and cook an additional 2-3 minutes. Pour in the 1/2 cup of filtered water then add the remaining tomatoes, chili beans, black beans, and kidney bean.
Stir to blend and heat throughly for about 8-10 minutes. Add additional filtered water as needed for consistency. Season with salt to taste and serve topped with vegan cheese, chopped cilantro, vegan sour cream, lime wedges and tortilla chips.
Note
Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
Easy Soyrizo Three-Bean Chili
Ingredients:
2 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 2 oz. package soy chorizo
1 5 oz. can diced tomatoes
2 15 oz. cans chili beans with sauce (do not drain)
1 5 oz. can black beans, drained
1 5 oz. can kidney beans, drained
1/2 cup filtered water
Accompaniments:
Vegan sour cream
Vegan shredded cheese
Chopped cilantro
Lime wedges
Tortilla chips
Directions:
Heat a stock pot or large saucepan to medium high. Add two tablespoons of olive oil and the diced onions, stir occasionally until the onions begin to caramelize about 6-8 minutes. Add the minced garlic, continue sautéing another minute then stir in the soyrizo. Use a spatula to spread the soyrizo and onion mixture into an even layer in the pan. Brown it for 2-3 minutes, then turn it and cook an additional 2-3 minutes. Pour in the 1/2 cup of filtered water then add the remaining tomatoes, chili beans, black beans, and kidney bean.
Stir to blend and heat throughly for about 8-10 minutes. Add additional filtered water as needed for consistency. Season with salt to taste and serve topped with vegan cheese, chopped cilantro, vegan sour cream, lime wedges and tortilla chips.
*Note
*Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=http://www.newoptionsfoodgroup.com]www.newoptionsfoodgroup.com[/url]
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
