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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!
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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