Tofurky Chorizo Chili

Winter weather got you down? Nine out of ten doctors (no need to fact-check this very real statistic) recommend a big, steamy, spicy bowl of our Tofurky Chorizo Chili to kick those blues and get you feeling the heat. Sizzle up crumbled Tofurky Chorizo, sauté those chunky peppers and onions, hit it with chili powder and cocoa, then go wild with tomatoes and beans and broth. While the stew stews, breathe deeply and release the chill from your bones. When it’s ready, top it to your heart’s content and GET COZY! Makes 6 servings

what you’ll need:

1 package Tofurky Chorizo
3 tablespoons preferred vegetable oil, divided
1 large onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 ½ tablespoons chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon oregano
1 teaspoon sea salt
2 (15oz) cans tri-bean blend (kidney, pinto and black bean), drained
1 (28oz) can diced tomatoes, undrained
1 ½ – 2 cups vegetable broth (or water)
1 package Moocho Fiesta Blend Style Shreds, for serving
4 green onions, thinly sliced, for serving
Vegan sour cream, for serving (optional)
Tortilla chips, for serving (optional)

how to make:

  1. Roughly chop chorizo sausage links and place in a food processor. Pulse until sausage is crumbled into pea-sized pieces. Alternatively, finely chop with a knife.
  2. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add chorizo crumbles in an even layer and do not stir for at least one minute or until it begins to brown on the bottom. Stir and continue to cook for another 3-4 minutes, until browned and slightly crisp. Remove ¾ of chorizo crumbles from pan and set aside, leaving remaining in the pan to recrisp when you are ready to serve the chili.
  3. In a large Dutch oven or heavy bottomed pot over medium heat, warm 2 tablespoons oil. Saute onion, bell pepper, and garlic until onions begin to soften, about 3-4 minutes. Stir in chili powder, cocoa, oregano, and salt, and cook for another 1 minute. Stir in beans, tomatoes, and broth. Increase heat to high and bring to a boil. Stir in chorizo crumbles, reduce heat to medium low, cover and simmer until chili thinkens, stirring occasionally, about 30 minutes. Add additional broth or water, as needed, to reach desired thickness.
  4. Before serving, reheat chorizo crumbles in the pan until crisp. Serve chili in bowls and top with chorizo crumbles, shreds, and green onions. Enjoy with vegan sour cream and tortilla chips, if desired.