Chunky Soyrizo Chili
My mom's chili was one of my favorite dishes growing up. Even when I left for college, I would go home during vacation and ask my mom to make my favorite chili. She would always freeze the leftovers so I could take them back to my dorm room. When I decided to cut meat and dairy from my diet, I often wondered what a meatless chili would taste like. It took me a few years of Messing around with different recipes. This one is now one of my favorites.
2 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)
1 chopped red onion
1 chopped green bell pepper
1 chopped red bell pepper
5 garlic cloves (minced)
1 package soyrizo
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
2 (15-ounce) cans black beans - drained and rinsed
1 (15-ounce) cans pinto beans - drained and rinsed
3 (14-ounce) cans whole peeled tomatoes, undrained
2 teaspoons cacao powder***
Salt and Pepper to Taste***
How to Make It
Heat a large Dutch oven coated with 2 tablespoon avocado oil over medium-high heat. Add chiles, red onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add the remaining ingredients, stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally.
***Remove from heat; stir in cacao powder, salt, and black pepper.
For a less chunky chili, let chili cool and add to blender. Pulse until desired consistency.