Vegan Bean Chilli with Soy Chorizo

This chilli is a bit different to what I normally make as I tend to avoid mock meats and favour whole foods. Saying that, I always really enjoyed Chorizo prior to becoming Vegan so I was eager to see what the plantbased alternative had to offer.

It is safe to say to that I really enjoyed it which led me to experiment with different ways in which to incorporate it into meals. The favourite addition of the Chorizo was in my homemade Bean Chilli. It added an exciting new flavour and really enhanced the taste. We love it and sure your going to love it too!

Bean Chilli has got to be one of my all time favourite meals. Me and my daughter never seem to get bored of it! I’m always trying to find new and interesting ways to mix it up and keep it exciting.

This recipe can be made without the Soy Chorizo and is still AMAZING! If not more, depending on your taste.

Black, Kidney, Pinto and aduza beans are all a great source of Iron. Combining these with tomatoes makes for a hearty meal that will nourishes you from the inside out.

Beans are well known for there high iron content and can be a staple for those who can tolerate them. The black bean provides the most Iron of all the beans providing 4.6–5.2 mg per cup cooked. Averaging about 28% of your daily intake!

This is a great mid week meal that is ideal for kids too! Just remember to go easy with the chilli powder otherwise you may get some water requests!

Homemade Vegan Bean Chilli with Soy Chorizo

Course Main Course
Cuisine Mexican
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Red or white Onion
  • 2 cloves Garlic
  • 50 g Mushrooms
  • 1 tbsp Mild Chilli powder add more to preference as this is for a mild chilli
  • 1 tbsp Cumin
  • 50 g Sweetcorn
  • 1 tin Kidney Beans drained and rinsed
  • 1 tin Mixed beans drained and rinsed
  • 75 g Soy Chorizo
  • 2 tins Chopped tomatoes
  • 1 handful Fresh Corriander
  • 1 tbsp Tamari Sauce opt
  • 1 tbsp Tomato Puree

Instructions

  1. Chop the onion, garlic and mushrooms finely.

  2. Fry the onions and garlic for 1-2 mins on a low to medium heat using preferred oil or water.

  3. Add the mushrooms, chorizo, cumin and chilli powder to the pan and fry for 2 mins.

  4. Add the chopped tomatoes, beans, sweetcorn, tomato puree and tamari sauce to the pan and bring to a boil.

  5. Once brought to boil reduce heat, add fresh coriander and simmer for 5-10 mins

  6. Season to your taste and serve with some rice, salad, baked sweet potato or even toast

Recipe Notes

Store in an airtight container for up to 3 days. Freeze for up to 6 months.

**For EXTRA heat add some fresh green chilli**

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