4 Bean and Soyrizo Chili
4 Bean and Soyrizo Chili
This spicy and satisfying chili will have the family going back for seconds. The Soyrizo vegan sausage makes it appealing to vegetarians and non-vegetarians alike. Like many dishes the “leftovers” taste even better the next day!
Preparation and cooking time: 1 hour
Makes 8 hearty servings.
Ingredients:
4 - 15 oz cans of beans (Kidney, Pinto, Red and Black)
1 - 28 oz can of diced tomatoes
1 - 28 oz can of crushed tomatoes
1 package of Soyrizo vegan sausage
1 cup each of the following diced vegetables; celery, red onion, zucchini, bell pepper (I used a mix of ½ red and ½ green peppers)
1 cup of corn
4 cloves of garlic
1 tbs of fresh ground cumin
½ tsp of red crushed chilies
1 tbs of oregano
1 tbs of chili powder
2 tbs balsamic vinegar
Salt to taste.
Vegetable oil for frying.
Preparation:
- Put beans in a large pot and cover them with an inch of water.
- Cover and bring to a boil.
- Turn heat off and let beans soak while you dice the vegetables. This soaking softens the beans and reduces the cooking time.
- Dice the vegetables, crush the garlic, and have the other spices at hand.
- Cover the bottom of a frying pan in vegetable oil, and warm over medium heat.
- Add diced celery, red onion, garlic, bell pepper and spices.
- Sauté for about two minutes.
- Add 1 tbs of balsamic vinegar, the zucchini, corn and Soyrizo vegan sausage to the frying pan and continue to cook until the Soyrizo is browned.
- Turn off the heat.
- Drain the beans into a colander.
- Place beans back into the pot and add the cans of diced and crushed tomatoes.
- Add the Soyrizo and veggies and the remaining vinegar to the pot and mix well.
- Add salt to taste.
- Turn stove to a medium heat and bring chili to a low boil.
- Reduce heat to low and let simmer for 20 minutes or longer, stirring occasionally to keep the chili from sticking to the bottom of the pot.
Serve hot chili with corn bread, tortillas, or corn chips for a tasty and satisfying meal!
