It's easy to make THE BEST Vegan Chili with soyrizo, three beans and a secret ingredient! Make this recipe in a slow cooker, or on the stove, for a delicious, comforting meal that's plant-based and gluten-free.
Heat the olive oil in a large skillet over medium-high heat.
Add the garlic, onion & jalapenos.
Sauté 3-4 minutes, then add the soyrizo and cook through, 6-8 minutes.
Add the beans to a slow cooker.
Once the soyrizo mixture is cooked through, add to the slow cooker with the beans.
Add the salsa to the slow cooker.
And the chili seasoning, then pour the vegetable broth over the chili.
Mix everything together.
Cook on low for 6-8 hours or on high 4-5 hours.
Serve in a bowl topped with the optional toppings of your choice.
Notes
The nutritional information provided is for one serving of chili. This recipe makes 4 servings. The information does not include the optional toppings.
Feel free to substitute the soyrizowith your favorite meatless crumbles, like Impossible Meat, Beyond Meat or Lightlife Smart Ground.
This chili can be made on the stovetop or in an Instant Pot. For those instructions, please refer to the blog post above.
The spice of this chili can easily be altered. To make a mild chili, use mild salsa. To spice up the chili, use medium or hot salsa, or add 1 teaspoon cayenne pepper with the chili seasoning.
Leftover vegan chili will stay good in the refrigerator for up to 7 days.
To reheat the chili, add it to a pot on the stove over medium-high heat and heat, stirring occasionally, for 8-10 minutes. You can also reheat it in the microwave. Place the chili in a microwave-safe bowl, microwave for 2 minutes, stir the chili, then microwave for 1 minute.