I discovered Soy Chorizo through our Facebook fans, who raved about this vegetarian version of a spicy pork sausage. I don’t normally buy fake meat products, but the reviews were so overwhelmingly glowing that my curiosity was piqued. One taste, and I was hooked. It was just as flavorful as any good chorizo I’d ever had, but far less greasy. Ever since then, I’ve been looking for more ways to use TJ’s soy chorizo, which is now a staple in our house.
First a quick tutorial, if you’ve never bought chorizo before. It comes in a plastic casing which needs to be removed before using. And this Soy Chorizo is just the same – slice into the casing, remove chorizo, and discard plastic casing.
In this Soy Chorizo Chili recipe, the chorizo was spicy enough that I didn’t add any other spice, not even chili powder, and the dish was perfectly seasoned. For milder spice, tone it down by stirring in some sour cream or chili to cut the spice.
- 1 pkg Soy Chorizo
- 1 onion, chopped
- 1 tsp olive oil
- 1 (28 oz) can diced tomatoes
- 2 cans beans of your choice (pinto, black, kidney), drained
- 1 can corn
- 1 bell pepper, diced
- 1 tsp sugar
- Heat olive oil in a pot over medium-high heat. Add onions and saute until softened, about 5 minutes.
- Add all remaining ingredients and heat to boiling. Reduce heat and simmer on low for 15-20 minutes.
Garnish with your choice of toppings: green onions, sour cream, shredded cheese, avocados, tortilla chips.