3 Bean and Soy Chorizo Chili

Theres nothing like a warming chili on a cold winter day.

I grew up eating chili with tortilla chips, my partner grew up eating it with pasta, in college I was introduced to chili with rice and now my favorite side is cornbread! While I think everyone has an opinion on how chili should be served, I think we can all agree that chili is the main course! Everything else is just an opinion that I won’t debate you on — but I think if I did…. cornbread would win. Just saying.

Chili is so simple yet so delicious and it really is the great equalizer! I promise you even if you make this vegan and gluten free chili for your carnivorous, gluten loving family, you won’t get any complaints! Though there is no meat, it does not skimp on flavor.

Another favorite of mine involving chili is about the leftovers. If you have leftover chili, you can refrigerate it for up to a few days and then make it into a chili dip— just layer cream cheese, chili, cheese…. and voila! A delicious snack or appetizer was made as well.

This chili won’t disappoint and whether you make it in the instant pot or a regular pot, it makes no difference. The only thing that matters is that it ends up in your belly!!! Enjoy.

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Instant Pot (Or Not) 3 Bean & Soy Chorizo Chili

Yield: 6 bowls

Author: Cristen's Creations

A warming chili sure to please with a slice of hot corn bread and a sprinkling of cheese.

Ingredients

• 2 tbsp olive oil or vegetable oil
• 1 yellow onion
• 2 ribs of celery
• 6 cloves of garlic
• 1 pack of Trader Joes Soy Chorizo or other meat substitute
• 1 can (16oz) kidney beans, drained and rinsed
• 1 can (16oz) black beans, drained and rinsed
• 1 can (16oz) great northern beans, drained and rinsed
• 2 cans (16 oz each - or one 28oz can) diced tomatoes with juice from can
• 2 tbsp tomato paste
• 1/2-1 cup vegetable broth depending on consistency you like.
• 1/2 tsp cayenne pepper (optional)
• 1 tsp smoked paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp cumin
• 1/2 tbsp oregano
• 1 tbsp sugar
• salt, to taste
• 2 tsp lime juice
• (Optional Toppings: Sour Cream or Greek Yogurt, Shredded Cheddar, Cilantro, Scallions, pickled jalapeños) 
• (Serve with recommendations: Corn bread, tortilla chips, corn chips or rice).

Instructions

1. Turn on your instant pot to sauté function. If not using an instant pot, put a large pot over medium heat. Add oil to pot.
2. Dice onions and celery and mince garlic. Add onions and celery to the oil. Allow to sauté a few minutes before adding in your minced garlic. Add all the spices to the pot. Only add about 1/4 tsp of salt at this point. You can always salt more closer to the end, but I find many mock meats to be salty.
3. Once all the vegetables are in the pot, add soy chorizo or other meat substitute to cook for 3-5 minutes, moving around the pot regularly.
4. Add your vegetable broth, tomato paste, diced tomatoes and all of your beans to the pot. If using instant pot, add the diced tomatoes last and DON'T STIR.
5. If using instant pot, turn off sauté mode, set instant pot to sealing position and pressure cook on high for 10 minutes. If not using instant pot, allow your chili to cook from 30 minutes to an hour. 
6. Carefully release pressure on instant pot (if using) and stir. 
7. Using an immersion blender (or regular blender) blend chili to the consistency you prefer - I like it to be thick so I blended about 3/4 of the mixture.
8. Taste and add more salt if it needs it. Serve in a bowl with the above topping options and enjoy!

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