Black Bean and Soyrizo Chili
Spice up your dinner routine with this bold and hearty Black Bean and Soyrizo Chili, a plant-based twist on a classic comfort food! Packed with protein-rich black beans, smoky vegan soyrizo, and a vibrant blend of spices like cumin, smoked paprika, and chili powder, this chili is bursting with rich, savory flavors. Diced tomatoes with green chilies add a tangy, slightly spicy kick, while optional corn kernels bring a sweet, juicy crunch. Ready in just 45 minutes and perfect for busy weeknights, this easy vegan chili is as nourishing as it is satisfying. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a cozy, nutrient-packed meal that’s sure to impress! Perfect for vegans, vegetarians, and anyone looking to explore the world of plant-based recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 14 ounces soyrizo (vegan chorizo)
- 3 cups canned black beans, rinsed and drained
- 15 ounces canned diced tomatoes with green chilies
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels (optional, fresh or frozen)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced red bell pepper and cook for 2-3 minutes, until slightly tender.
Add the soyrizo to the pot and cook for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Stir in the black beans, diced tomatoes with green chilies (including the liquid), vegetable broth, and tomato paste.
Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.
Bring the chili to a gentle simmer. Lower the heat to medium-low and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
If using corn, stir it in during the final 5 minutes of cooking.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped cilantro and a lime wedge on the side.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 67.5 g | 241% | |
| Total Sugars | 36.1 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4247 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
