Black Bean and Soy Chorizo Chili

Ingredients

• 1 3/4 cup canned black beans, drained and rinsed
• 4 oz soy chorizo, casing removed
• 3/4 cup crushed tomatoes
• 1/2 medium yellow onion, diced
• 1 small red bell pepper, diced
• 2 tsp olive oil
• 1/2 cup vegetable broth
• 3 clove garlic, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp fine salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a heavy pot over medium heat. Add the onion and bell pepper and cook until softened and the onion is translucent, about 5 minutes.
2. Add the soy chorizo, breaking it up with a spoon, and cook until it browns and crisps in spots, about 4 minutes. Stir in the garlic, cumin, chili powder, and smoked paprika and cook until fragrant, about 45 seconds.
3. Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits. Add the black beans and salt and bring to a simmer.
4. Simmer uncovered, stirring occasionally, until the chili thickens to a spoon-coating consistency and the flavors deepen, 12 to 15 minutes. For a thicker body, mash some of the beans against the side of the pot.
5. Taste and adjust the salt and chili powder. Ladle into bowls and finish with fresh cilantro.

Nutrition (per serving)

Calories

403

Protein

23 g

Fat

10 g

Carbs

51 g