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12.18.2009

Black Bean Chorizo Chili

From An Opera Singer in the Kitchen
After seeing many blog entries for soups and stews I decided to make my own last night. It was so ideal since I had so much to do in my home. It is nice to thrown something together so quickly without really having to worry about it. I was able to fold 3 loads of laundry, clean the breakfast room, dust and pick up our bedroom. The reward was having a thick and hearty chili that warmed both our tummies.

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

by Noelle Kelly
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
Instructions
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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11 comments:

Cajun Chef Ryan said...

Spicy deliciousness here!

Tasty Eats At Home said...

Oh yum. I love chorizo - never had soy chorizo...wonder if it's gluten-free. I'll have to check around Whole Foods and find out!

pegasuslegend said...

this should have been in the mixing bowl chili contest..... sounds and looks great!

ncl117 said...

This chili is perfect for this supposed winter storm the east coast is getting! looks so good!

redkathy said...

Oh I do love black beans chorizo chili! Your recipe looks great, lots of heat.

Conor @ HoldtheBeef said...

This really looks delicious, and I love the use of chorizo instead of beef. Haven't tried soy chorizo before but I think I'd really like this with regular chorizo :)

NOELLE said...

@Cajun Chef Ryan-It was!

@Tasty Eats at Home-It looks like it is gluten-free. It has soy protein, spices, canola oil, textured soy protein. It tastes really good.

@Pegasuslegend-I forgot about that. Thanks!

@NCL117-Yeah, we got our new snowfall last night.Good time for something warm.

@Redkathy-Thanks!

@Conor-I would think it would taste great with regular chorizo.

Vegetable Matter said...

I wasn't even going to read your recipe because of the "chorizo", but I'm so happy I did. A vegan dream come true -- and beautiful to boot. Great job!

MaryMoh said...

Looks delicious!

Jessie said...

absolutely amazing! I love the idea of having black beans and chorizo in a chili style dish. Lots of great flavors here

Shelly said...

Ahhhh for a moment when I read "chorizo" I thought you had crossed over to the other side! Whew...it was only Trader Joe's SOY Chorizo! I've never seen that at my TJ's so will have to look for another substitute. THis meal sounds so yummy and quick to whip up - perfect for these busy days!

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