Black Bean and Soyrizo Chili

Spice up your dinner routine with this bold and hearty Black Bean and Soyrizo Chili, a plant-based twist on a classic comfort food! Packed with protein-rich black beans, smoky vegan soyrizo, and a vibrant blend of spices like cumin, smoked paprika, and chili powder, this chili is bursting with rich, savory flavors. Diced tomatoes with green chilies add a tangy, slightly spicy kick, while optional corn kernels bring a sweet, juicy crunch. Ready in just 45 minutes and perfect for busy weeknights, this easy vegan chili is as nourishing as it is satisfying. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy a cozy, nutrient-packed meal that’s sure to impress! Perfect for vegans, vegetarians, and anyone looking to explore the world of plant-based recipes.

Nutriscore Rating: 87/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 14 ounces soyrizo (vegan chorizo)
• 3 cups canned black beans, rinsed and drained
• 15 ounces canned diced tomatoes with green chilies
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1.5 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (optional, fresh or frozen)
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced red bell pepper and cook for 2-3 minutes, until slightly tender.

Step 5

Add the soyrizo to the pot and cook for 4-5 minutes, breaking it up with a wooden spoon as it browns.

Step 6

Stir in the black beans, diced tomatoes with green chilies (including the liquid), vegetable broth, and tomato paste.

Step 7

Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine.

Step 8

Bring the chili to a gentle simmer. Lower the heat to medium-low and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.

Step 9

If using corn, stir it in during the final 5 minutes of cooking.

Step 10

Taste and adjust seasonings as needed.

Step 11

Serve hot, garnished with chopped cilantro and a lime wedge on the side.

Nutrition Facts

Serving size	1818 grams (1818.0g)

Amount per serving	% Daily Value*
Calories	1395

Total Fat 35.70g	46%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2368mg	103%
Total Carbohydrate 219.10g	80%
Dietary Fiber 67.50g	241%
Total Sugars 36.10g
Protein 62.70g	125%

Vitamin D 0IU	0%
Calcium 504mg	39%
Iron 22mg	121%
Potassium 4247mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 17.3%

Carbs: 60.5%