The Pioneer Woman Tasty Kitchen
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Soyrizo Chili

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Level: Easy

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Description

I developed this chili for a vegan potluck. The Soyrizo gives a nice meaty texture, and adds a lot of flavor. Vegans and meat eaters alike love it!

Ingredients

  • 1 package Soyrizo, 12 Oz
  • 2 cans Black Beans, 15 Oz., Drained And Rinsed
  • 1 can Cuban Style Black Beans, 15 Oz, (can Substitute Chili Beans Or Any Bean You Like)
  • 1 whole Onion, Diced
  • 4 cloves Garlic, Minced
  • 1-½ cup Diced Bell Peppers (i Use The Frozen Tricolor Blend)
  • 1 cup Mushrooms, Sliced
  • 1 cup Frozen Corn
  • 2 cans Diced Tomatoes, 15 Oz With Juice
  • 1 cup Vegetable Broth
  • 1 whole Medium To Large Zucchini, Diced Or Grated
  • ½ teaspoons Cumin
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Black Pepper, Ground
  • 1 whole Bay Leaf
  • ½ Tablespoons Mexican Oregano
  • 2 Tablespoons Chopped Cilantro

Preparation

In a 4-6 quart slow cooker, put in all ingredients except the cilantro. Stir well, and cook on High for 3-4 hours, or Low for 6-8.

When it is done, add cilantro just before serving. Check for salt – it may need some added at the end. There is a lot of sodium in the beans, Soyrizo, and tomatoes, so it may not need it.

Serve with rice, cornbread, sour cream, cheese, and fresh diced onion – or whatever you like your chili with!

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