|From An Opera Singer in the Kitchen|
There are many options for accompanying chili, like cornbread, fritos, white rice, or noodles, but we decided to have it with brown rice and a slice or two of whole grain bread. This chili does not require any cheese but it asks for a little sour cream. Depending on your spice factor, you can choose to use Regular, Mild, or HOT Ro*tel tomatoes for the tomato base. I ONLY had the HOT so I pretty much asked for it. Even though the dish was a bit spicy, we enjoyed the flavors of kale, tomatoes, and soy chorizo.
If you are not vegan, then the substitution is simple. I had already prepared and seasoned ground beef in the fridge that I added to my hubby's chili and then he added a dollop of regular sour cream. He loved the flavors as much as I did! It warmed us to the core.
Black Bean Chorizo Chili
Keywords: cook entree soup/stew lunch vegan vegan recipes on recipage black beans Mexican fall winter
Ingredients (serves 4)
- 2 cups loosely packed monster kale
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1/2 chayote, diced
- 1 tomato, diced
- 1 can Rotel tomatoes (HOT for super spicy)
- 1/2 link of Trader Joe's Soy Chorizo
- 1 can black beans
- 1 vegan bouillon cube
- 2 cups water
- 2 tsp Xagave nectar
- 1 tsp salt
- 1 1/2 tsp Chili seasoning (cayenne pepper, cumin, garlic powder)
- 2 tsp herbs de provence
- 1 Tbsp Tofutti sour cream
In a medium pot, heat olive oil over medium heat and sauté onions, garlic for 5 minutes. Then add kale and chayote and continue cooking for 5 more minutes.
Add bouillon cube and water and dissolve the cube in heated mixture.
Add the tomato, Ro*tel, black beans, chorizo, and seasonings and cook for 20 minutes for flavors to come together.
Serve with brown rice and whole grain bread.
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