Hearty Vegan Chorizo Chili | 8 Simple Ingredients!

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A thick and hearty vegan Chili packed with chorizo, black beans, salsa, and warming spices. Ready in 30 minutes with only 9 simple ingredients!

It’s chili season, baby! Today I’m sharing this Hearty Vegan Chorizo Chili – it’s comforting, it’s cozy, it’s flavor-packed, and it’s surprisingly budget-friendly, too.

Whether you love to cook up a giant pot of this goodness for game day, a weeknight dinner, or meal prep, it’s sure to impress.

big pot of chorizo chili garnished with cilantro and with serving spoon

INGREDIENTS FOR VEGAN CHILI

ingredients for vegan chorizo chili arranged on marble background

As an added bonus, you only need 9 plant-based ingredients to make this recipe! Here’s the lineup:

  • Vegan Chorizo: I used the Vegan Chorizo from Trader Joe’s; it’s a soy-based Chorizo, and I believe a few other brands sell something similar. If you can’t find chorizo near you, a close substitute would be to use a vegan ground beef and add 1 tablespoon of chili powder to the chili
  • Black Beans: I know beans in chili can be….controversial, but I personally love them! They add the perfect bite of heartiness and creaminess, plus an extra boost of plant-based protein
  • Salsa: this is my secret weapon in Tex-Mex flavored chili — adding a jar of salsa adds SO much extra flavor! There’s just something about that jar of pre-roasted tomatoes, onions, and peppers that adds that special something
  • Canned Diced Tomatoes: to bulk up the chili, and add a little more tomato goodness
  • Red Bell Pepper: I love the subtle sweetness of diced bell pepper in chili, though a diced green bell pepper would add a nice pop of earthy flavor too!
  • Onion, Garlic, Cilantro, & Cumin: these aromatics and spices add the perfect amount of seasoning to our chili to help pack in that flavor

HOW TO MAKE VEGAN CHORIZO CHILI

up close photo of cooked chili topped with fresh cilantro in pot with serving spoon

You only need around 30 minutes to make this chili, and most of it is hands-off time:

  1. Fry chorizo, garlic, and cilantro stems together in a pan until the garlic is golden, then stir in the cumin. I found that the chrozio had enough fat it it to fry the garlic without extra oil.
  2. Toss in the salsa, beans, bell pepper, and tomatoes and give it a good stir. Add in extra water, then bring to a boil over high heat.
  3. Simmer for 10-12 minutes over medium-low heat, stirring occasionally.
  4. Serve warm, topped with cilantro.

I like to serve this Hearty Chorizo Chili with tortilla chips on the side because the flavor just works! You can also enjoy your chili as-is, or serve over rice. In terms of leftovers, this chili will last in the fridge for up to 5 days, and can also be frozen for up to 2 months!

two bowls of chorizo chili with tortilla chips on the side

If you’re looking for more vegan chili recipes, you’ll also love this Easy Vegan Chili, this Vegan White Bean Chili and this Butternut Squash Chili!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

two bowls of chorizo chili with tortilla chips on the side

Print

Hearty Vegan Chorizo Chili

two bowls of vegan chorizo chili topped with cilantro and served with tortilla chips on the side

A thick and hearty vegan Chili packed with chorizo, black beans, salsa, and warming spices. Ready in 30 minutes with only 9 simple ingredients!

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 12 ounces (340 g) vegan chorizo
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 23 cloves of garlic, minced
  • 1/2 bunch cilantro, stems finely chopped and leaves divided
  • 2 teaspoons ground cumin
  • 1 15-ounce (425 g) can black beans, drained and rinsed well
  • 16-ounces chunky salsa (mild, medium, or hot based on preference)
  • 1 28-oz (794 g) can of diced tomatoes
  • Optional: tortilla chips, to serve

Instructions

  1. Cook the Chorizo: add the chorizo, onion, bell pepper, garlic, and cilantro stems to a large nonstick pot over medium-high heat. Sauté for 3-5 minutes, until the onions are translucent. Add the cumin to the pot and cook for an additional 60 seconds.
  2. Get Saucy: toss in the bell pepper, black beans, salsa, and diced tomatoes. Fill the salsa jar with water, give it a cook shake, and add that to the pot as well. Bring the mixture to a boil over high heat, then reduce the heat to medium-low to maintain a simmer.
  3. Simmer & Serve: simmer for 10-12 minutes, stirring occasionally. Divide the chili into serving bowls, then top with the cilantro leaves. Serve alongside tortilla chips, or as desired. Leftovers will keep in the fridge for up to 5 days.

Notes

  • If you can’t find vegan chorizo near you, you can replace it with a vegan ground beef alternative and add 1-2 teaspoons of taco seasoning, to taste. You can also finely chop some mushrooms, or use cooked lentils instead!

Keywords: vegan chili, hearty vegan chili, healthy vegan chili, vegan chorizo chili, soyrizo chili, tex mex chili, vegan chili recipes

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. I love this recipe. It’s very easy and flavorful. Thank you!

    I almost left off tortilla chips, as I forgot I had bought them, but they are a great addition to the chili.

  2. I’ve been meaning to try this recipe for a while, and this was perfect! Chili often takes soo long to simmer and cook and this was super simple, quick, and delicious! Best chili I’ve had in a while.

  3. Made this and was so very delish! Added some hemp hearts for a little extra protein. I am Vegan almost a year now, hubby is not but he is eating what I cook and he said was so good! Thank you! Next up will be the pumpkin curry!

  4. Loved this recipe – super easy and full of flavor! Plus lots leftover to have for lunch/dinner throughout the week!

  5. Great recipe! I had a package of TJ’s Chorizo that I needed to use up so this recipe came to me at the perfect time! It turned out amazing and smells so good while cooking! I did leave out the fresh cilantro because I didn’t have any but I have a bit of cilantro rice leftover from another recipe so I am going to serve it over that! (one note, you have adding the bell peppers to the recipe twice in the recipe!) Thanks Caitlin for another great recipe that is perfect for fall!

    1. Yay! What a happy coincidence. Serving over cilantro rice sounds awesome! And thanks for heads up on the bell pepper!