Yes, this is a vegetarian recipe. And yes, there should be no reason for your meat lover to turn up their nose at this. If they do, it’s only because this is more than they can handle. So maybe you need to trade in for a new one?
Notes
Chili at it’s best is a dump, heat and eat food. And basically, so is this recipe.
What’s missing for a meat eater from a typical vegetarian chili is the meat texture and grease. The Trader Joe’s Soy Chorizo (or similar product) adds the texture. Browning the Soy Chorizo in enough vegetable oil adds the “grease.” The textured soy protein used as a base for the Soy Chorizo is an oil sponge. The trick is to saturate the “sponge” with so much oil that it can’t absorb any more. So start to “brown” the soy chorizo in about a tablespoon of oil, and as the oil is absorbed keep adding oil until the soy chorizo can’t absorb any more. This will leave enough oil left over to help disperse the spices throughout the chili, leave a nice sheen over everything, and even create those small pools of oil that float to the top.
Between the spices in the soy chorizo and the chili beans, this recipe produces a pretty spicy chili even without adding additional spices. In fact, it may be too spicy for some. So be sure to taste before adding additional spices.
Better Than Bouillon Vegetable Base contains salt. For me that was enough salt without adding additional salt.
The easiest way to remove the plastic casing from the soy chorizo is, to cut the tube into about 3 pieces, then cut the plastic casing the long way to get to the soy chorizo. The plastic casing is not edible.
Ingredients
1 – 15 ounce can chili beans with liquid
1 – 15 ounce can dark red kidney beans, drained but reserve liquid
1 – 12 ounce package Trader Joe’s Soy Chorizo, plastic casing removed
1/2 – medium onion, roughly diced
3-4 cloves garlic, roughly diced
1 – generous tablespoon Better Than Bouillon Seasoned Vegetable Base in one cup of hot water
4+ – tablespoons vegetable oil, see notes above
additional seasonings and spices to taste, e.g., cumin, chili powder, oregano, black pepper, red pepper, thyme, salt, etc.
Directions
Brown onions, garlic, and soy chorizo in oil, adding additional oil as needed to keep a “moist” consistency (see note above.)
Add chili beans, vegetable base in water, drained red kidney beans. Bring to a simmer. Stir in reserved liquid from red kidney beans to adjust thickness as needed. Simmer with an occasional stir for about 10 minutes to distribute spices. Taste and add additional spices as desired.
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