The Loma Prietan - April 2003

Cooking Green Recipe

Quick Chili

by Kay Bushnell

Delicious with rice or cornbread. Soyrizo is available in most mainstream supermarkets. Serves about 6.

  • 1 onion, chopped (can use frozen, chopped onions)
  • 2 cloves garlic, pressed
  • 2 cans (3 cups) cooked pinto beans, black beans, or half of each, drained
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1 tablespoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/2 jalapeno pepper, seeded and minced (add only if you like very hot, spicy chili)
  • 1 15-oz. can of chopped tomatoes
  • 1 cup Soyrizo (meatless soy chorizo)
  • Salt and pepper to taste
  • Cilantro and/or chopped red onions for garnish

In a large saucepan sauté onion and garlic in 1/2 cup of water until onions are translucent. Blend in all remaining ingredients except Soyrizo and salt and pepper. Bring to a boil, then simmer for 15-30 minutes, stirring frequently as it thickens.

While chili is simmering, slit half of the Soyrizo casing and scrape out contents with a spatula. Add a little olive oil to a small skillet, and over medium-low heat brown the Soyrizo, breaking it up with a spoon as it browns. (Stir it often; be careful not to burn it.) Stir the browned Soyrizo into the chili. Season to taste and sprinkle cilantro and/or chopped red onions on each serving.

Copyright Kay Bushnell