Vegan Chorizo Chili

Recipe by Liqin Cao

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 package Trader Joe’s Soy Chorizo or 2 cups TJ’s Copycat Vegan Chorizo
• 1 cup frozen corn
• 2 cans (14.5 oz each) Italian-style diced tomatoes
• 4 cans beans (black, red, kidney, pinto), drained and rinsed

Instructions

1. Heat the olive oil in a 6-quart pot over medium-high heat.
2. Add the diced onion and minced garlic. Sauté until translucent, about 3–5 minutes.
3. Reduce heat to medium. Add the vegan chorizo and frozen corn. Stir and cook for 5 minutes.
4. Add the diced tomatoes and drained beans. Stir to combine.
5. Reduce heat to low and simmer covered for 30 minutes, stirring occasionally. Salt and pepper to taste.

Trader Joe’s Copycat Vegan Chorizo

by Thank You Berry Much
(modified to use bulgur wheat instead of TVP)

Ingredients - Spices

• 1 tbsp smoked paprika
• 2 tbsp paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp ground coriander
• ⅛ tsp cayenne pepper, add more if desired
• 1 tsp sea salt
• ⅛ tsp black pepper

Remaining Ingredients

• 2 cups very hot vegetable broth or water.
• 3 tbsp olive oil
• 2 ½ tbsp white vinegar
• 1 ⅓ cups bulgur wheat

Instructions

1. In a large glass bowl, whisk all of the dry spices together. Pour in the hot broth, oil and vinegar. Whisk until well combined.
2. Add the bulgur wheat to the spiced broth and mix to combine. Cover the bowl and let the bulgur absorb the broth and hydrate for 30 minutes.