Looking for a hearty, filling vegan dinner option? This Vegan Chorizo Taco Chili is just what you need! Easy to make, delicious, and you can pack it for lunch for the week or freeze the leftovers!
Heelloooo, friends and happy Monday! After Thanksgiving and all the rich leftovers we've had for days and days, I figured we could do something a little healthier today! This Vegan Chorizo Taco Chili is absolutely delicious, hearty, and rich, while still being good for you. It starts with some vegan soyrizo {seriously the best stuff ever if you've never tried it}, and gets mixed with beans, corn, onion, garlic, and diced tomatoes for a perfect cold Fall night dinner. I put a poll out on my Instagram a few weeks ago when I made this, because I couldn't decide what to call it. I thought for sure y'all were going to say taco soup... but taco chili was the winner! So here we are! 😉
You guys probably noticed I have been on a massive vegan kick for the past couple months and I am so excited to keep growing my collection of vegan recipes! I have 5 recipes lined up for the blog, and 4 are vegan. And the one that isn't vegan is still vegetarian. ? Generally speaking, I'm not a huge fan of meat substitutes so my vegan recipes are just meatless altogether. My BFF however, has been telling me how amazing the soy chorizo from Trader Joe's is and well... I just happened to be in the area. So it made sense to grab some!
I won't lie to y'all - the hype is totally real! This chorizo is seriously fab. Of course I used it in something like taco chili where the flavor is there but also slightly masked, but I have reports that it's nothing short of phenomenal in some breakfast tacos! YUM. That's next on my to-cook list. But back to this taco chiliiii! This is honestly too chunky and hearty and stick-to-your-ribs for me to rightfully call it soup, and I guess my friends on Instagram agreed. 🙂 When topped with some avocado slices, vegan cheese, and crispy tortilla strips, it is seriously the best dinner you could want on a cold night!
Looking for more vegan-friendly Tex-Mex recipes? Check out my Vegan Fajita Enchiladas with Cheesy Sauce, Vegan Jackfruit & Potato Taquitos, Cheesy Vegan Pulled Pork Nachos, and Vegan Sofritas Tacos!
- 6oz vegan soy chorizo
- ½ cup chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped celery
- 3 cloves of garlic, finely chopped
- 1 tablespoon olive oil
- 28oz can diced tomatoes
- 15oz can mixed beans {if you can't find mixed beans, use pinto or black!}
- ½ of 15oz can of corn
- ½ cup sliced olives
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon chili flakes
- 1 vegetable bouillon cube
- *for the tortilla strips*
- 8 small corn tortillas
- 1-2 cups vegetable oil
- salt, to taste
- In a large nonstick pot, heat the olive oil over medium-high heat.
- Add in the soyrizo, onion, carrot, celery, and garlic. Saute until chorizo is lightly browned and veggies are soft. Add in the seasonings.
- Rinse the can of beans and add in to the pot, followed by the corn and can of tomatoes.
- Add in the vegetable bouillon cube, then add enough water to the pot to cover the vegetables completely with about 1 inch extra {about 3-4 cups}.
- Lower heat to medium-low, and let soup simmer for at least 30 minutes.
- Shortly before serving, make the tortilla strips. Cut the tortillas in half and then into small strips.
- Heat the vegetable oil over medium-high heat until it starts to shimmer. Add in the tortilla strips, and fry until lightly golden brown and crisp. Remove, place on a paper towel, and sprinkle with salt.
- Serve with vegan cheese, sliced avocado, and the tortilla strips. Enjoy!
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