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Spicy, complex, knock your face off… Hello, vegetarian chili!
Heat the oil in a large pan, or Dutch oven over medium heat. Add the onions, red bell pepper and jalapeno peppers; saute for 6 minutes.
Add the garlic, along with the spices and Mexican oregano; and allow this to bloom for 30 seconds.
Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
Add the beans, tomatoes and broth/stock. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.
Serve with shredded cheese and more cilantro, if desired!
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