your game day favorite just got a flavor update - spicy chorizo! Spicy Chorizo Chili is an easy recipe that is made in a slow cooker, pressure cooker, or on the stove!
Spicy Chorizo Chili
Just in time for game day, I am here with a new chili recipe.
A kicked up spicy chili with layers of flavor.
I invite you to top this chili with cooling creamy avocado or dairy free sour cream.
...or add more fresh jalapeño slices like my husband does.
We have spent the end of summer and beginning of fall in Columbia, Missouri.
The beginning of fall... back to school, back to football.
This is where my husband grew up and where he went to college. Columbia is this super fun college town that is all about football.
(My husband played, his dad and uncle played, his dad coached... I married into a football family.) Being from the west coast, that was one thing I missed out on - the almost indescribable feeling of fall and football. Going to a football college, having that family legacy and passion for the game.
I mean, I went to plenty of football games in college and beyond - and plenty of tailgates. My particular college, no. But I traveled to friend's colleges.
Whoa, nostalgia!
This time of year does it to me. This year in particular - being here in Columbia and staying right downtown, walkable to all things college and football!
For those of you still reading? Football → game day eats → chili!
Ever since I shared mySpicy Vegan Chorizo Sausage Crumbleswith you, I have wanted to add them to a chili recipe.
This Spicy Chorizo Chili starts out as my take on a classic red chili. Then a bunch of tasty vegan chorizo crumbles are added.
It is even better than I planned, and so worth the wait!
Slow Cooker or Pressure Cooker!
This Spicy Chorizo Chili can be made in a Crock Pot, Instant Pot, Slow Cooker, Pressure Cooker, or just on the stovetop in a dutch oven or pot.
I have tested and included instructions for all of it!
Spicy Chorizo Chili
YIELD: 6-8 servings
dairy, egg, soy, oil, and gluten free, vegan
INGREDIENTS:
1 yellow onion, peeled and diced
3 cloves garlic, peeled and minced
2 fresh jalapeño, stemmed and sliced
2 (14 ounce) cans fire roasted diced tomatoes
1 (4 or 7 ounce) can diced Hatch green chiles
1 (15 ounce) cans pinto or cannellinibeans
1 (15 ounce) can kidney beans
2 tablespoons chili powder
3 teaspoons smoked paprika
3 teaspoons ground cumin
sea salt and fresh black pepper
⅓ to ½ cup water or vegetable broth, if needed
½ batch (2 cups) Spicy Vegan Chorizo Sausage Crumbles
INSTRUCTIONS:
SLOW COOKER: add onion, garlic, jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt and pepper (and water or vegetable broth if needed as it cooks) to slow cooker. Stir to combine.
Cover with lid. Cook on high for 4-5 hours, stirring occasionally and adding water / broth to reach desired consistency.
After 4-5 hours, when fully cooked and thick, add Spicy Vegan Chorizo Sausage Crumbles. Stir to combine completely.
PRESSURE COOKER: add onion, garlic, jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt, pepper, and water or vegetable broth to Instant Pot / Pressure Cooker. Stir to combine.
Close and lock lid. Set to manual / high pressure for 25 minutes.
After a natural release, carefully remove lid. Add Spicy Vegan Chorizo Sausage Crumbles. Stir to combine completely.
STOVETOP: in a large dutch oven or pot, sauté onion and garlic in a bit of water until softened.
Add jalapeño, tomatoes and their liquid, Hatch chiles, cannellini beans and their liquid, kidney beans without liquid, chili powder, paprika, cumin, salt and pepper. Stir to combine.
Bring to a boil. Once boiling, reduce to simmer, stirring frequently. Simmer for 45 minutes to an hour, adding water or broth as needed to reach your desired consistency.
Serve immediately, topping with avocado, dairy free sour cream, jalapeño slices, lime wedges.
GO MIZZOU!
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days - sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Spicy Chorizo Chili recipe:
Yield: 6-8 servings dairy, egg, soy, oil, and gluten free, vegan
Spicy Chorizo Chili
Ingredients
Instructions
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