Soy Chorizo Slow Cooker Chili Recipes

CHORIZO CHILI

Chorizo Chili image

I modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. -Jenne Delkus, Des Peres, Missouri

Provided by Taste of Home

Categories Lunch

Time 5h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 jar (16 ounces) chunky salsa
1 can (15 ounces) whole kernel corn, drained
1 package (12 ounces) fully cooked Spanish chorizo links, chopped
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup reduced-sodium chicken broth
2 tablespoons ground cumin
1 to 2 teaspoons hot pepper sauce
1 medium ripe avocado, peeled and cubed
6 tablespoons sour cream
1/4 cup fresh cilantro leaves

Steps:

Combine first 9 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 5-6 hours or until flavors are blended. Serve with avocado, sour cream and cilantro.

Nutrition Facts : Calories 366 calories, Fat 17g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1262mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 10g fiber), Protein 18g protein.

EASY SLOW COOKER MEXICAN CHORIZO CHILI

Easy Slow Cooker Mexican Chorizo Chili image

I modified a bean soup recipe and came up with this wonderful chili. I make it mild, as that's how my family likes it, then I just add Tabasco sauce to mine. A fun alternative to traditional chili!

Provided by januarybride

Categories Low Cholesterol

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (15 1/2 ounce) cans black beans
1 (15 ounce) can kidney beans
1 (16 ounce) jar chunky salsa
1 cup low sodium chicken broth
1 (15 ounce) can corn, drained
1 (10 ounce) can rotel, drained
2 tablespoons ground cumin
3 (3 ounce) chorizo sausage links
salt (optional)
2 teaspoons Tabasco sauce (optional)
1 avocado, diced
1/4 cup chopped cilantro
6 tablespoons sour cream

Steps:

In a crock pot (slow cooker), mix the beans (with their liquid), salsa, chicken broth, corn, cumin and Rotel tomatoes.
Then take the casing off the sausages and break into bite-sized pieces and put into the crock pot.
Cook on low for 5 hours.
Let cool for about 20 minutes, then add salt and Tabasco sauce to taste.
Serve in bowls with avocado, a dollop of sour cream and cilantro to garnish on top.

Nutrition Facts : Calories 524.4, Fat 21.5, SaturatedFat 6.5, Cholesterol 35.9, Sodium 1160.9, Carbohydrate 64.4, Fiber 17.9, Sugar 6.2, Protein 25.6

SOY-CHORIZO SLOW-COOKER CHILI

Soy-Chorizo Slow-cooker Chili image

I like chorizo, but it is so calorific! Soy chorizo is a lower calorie and just as tasty substitute. If you really want to be vegan, skip the sour cream and cheese garnishes. (Can be made in a large pot on the stove, if you want to make it more quickly.)

Provided by Carolyn Haas @Linky1

Categories Chili

Number Of Ingredients 13

Ingredients

9 ounce(s) soy-chorizo
1 teaspoon(s) olive oil
1 medium onion, chopped
1 medium green pepper
2 clove(s) garlic, chopped
14 ounce(s) diced tomatoes, with juice
28 ounce(s) black beans (drained and rinsed)
1 1/2 cup(s) frozen corn
salt and pepper to taste
sour cream, light
mexican blend shredded cheese
sliced black olives
avocado

Steps:

Remove soy-chorizo from tube and place in crockpot.Break it up with a wooden spoon.
Heat olive oil in skillet, saute onions and green peppers until onion starts to look translucent. Add chopped garlic and saute a minute more. Add veggies to crockpot
Stir in black beans, tomatoes and corn to crockpot. Cook on High for 3 hours or on Low for 6-8 hours. Check for seasonings, add salt and pepper to taste.
Serve with sour cream, shredded cheese, black olives and avocado, if desired.

VEGAN CHORIZO CHILI

Vegan Chorizo Chili image

I looked at a bunch of vegan chili recipes trying to find one that I really liked. This recipe is a remix/modification of a great recipe. I could probably double the soy chorizo, as it's my absolute favorite meat substitute and I can't get enough of it. Your mileage may vary. I also don't get too caught up on what should or shouldn't be in chili.

Provided by Noah Coffey

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
1 red bell pepper, finely chopped
½ white onion, finely chopped
1 jalapeno pepper, minced, or to taste
4 cloves garlic, minced, or to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon garlic salt
1 dash adobo seasoning sauce (such as Frontera® Chipotle Pepper Adobo)
12 ounces soy chorizo (such as Trader Joe's®)
2 (16 ounce) cans tri-bean blend, drained and rinsed
1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
1 (14 ounce) can vegetable stock
1 sweet potato, peeled and diced

Steps:

Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 64.7 g, Fat 16.4 g, Fiber 17 g, Protein 28.4 g, SaturatedFat 3 g, Sodium 2721 mg, Sugar 7.3 g

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