This is an amazingly simple, but delicious, recipe. It’s based on the recipe my mother has used for decades. (However, she typically makes her chili with dried kidney and red beans, not canned beans; she also uses a 19oz can of Loma Linda Vege Burger instead of the soy chorizo.) My husband, an omnivore, prefers this recipe over beef chili. And not to brag, but I won first place in a chili cook-off at work; the judges didn’t know they weren’t eating meat.
1 large red onion
5-6 medium garlic cloves
2-3 T canola oil (or olive oil)
1 can of black beans (14.5oz), drained and rinsed
1 can of kidney beans (14.5oz), drained and rinsed
1 can of garbanzo beans (14.5oz), drained and rinsed
1 package soy chorizo (12oz); I use Trader Joe’s brand
2 cans (14.5oz) diced tomatoes
1 can (6 oz) tomato paste
1 T cumin
2-3 T chili powder
Salt to taste
Dice the onion and sauté in the oil over medium heat.
Mince the garlic and sauté with the diced onion for 1-2 minutes.
Add the sautéed onion and garlic to a large pot.
Add the remaining ingredients.
Add 1-2 cups of water if needed.
Cook over low to medium heat for several hours.