vegan chorizo taco chili
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 8
  • 6oz vegan soy chorizo
  • ½ cup chopped onion
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • 3 cloves of garlic, finely chopped
  • 1 tbsp 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 tsp salt
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp oregano
  • ¼ tsp chili flakes
  • 1 vegetable bouillon cube
  • *for the tortilla strips*
  • 8 small corn tortillas
  • 1-2 cups vegetable oil
  • salt, to taste
  1. In a large nonstick pot, heat the olive oil over medium-high heat.
  2. Add in the soyrizo, onion, carrot, celery, and garlic. Saute until chorizo is lightly browned and veggies are soft. Add in the seasonings.
  3. Rinse the can of beans and add in to the pot, followed by the corn and can of tomatoes.
  4. 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}.
  5. Lower heat to medium-low, and let soup simmer for at least 30 minutes.
  6. Shortly before serving, make the tortilla strips. Cut the tortillas in half and then into small strips.
  7. 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.
  8. Serve with vegan cheese, sliced avocado, and the tortilla strips. Enjoy!
Recipe by The Baking Fairy at