soyrizo chili

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1 tablespoon avocado oil

1 medium yellow onion, diced

1 red bell pepper, chopped

1 package vegan chorizo, removed from packaging and casing

3 cloves garlic, chopped

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

Two 14.5-ounce cans fire roasted diced tomatoes

4 cups vegetable broth

2 cups diced and peeled sweet potatoes

Diced Avocado

Tortilla Chips

Chopped Cilantro

Sliced Green Onions

Instructions

Heat the oil in a large Dutch oven...

Heat the oil in a large Dutch oven over medium heat. Add the onion and bell pepper and cook until they begin to soften, 4 to 6 minutes. Add the garlic and cook for 1 minute.

Crumble in the chorizo. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3-5 minutes, stirring often.

Add the ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the chorizo and vegetables in the spices, about 1 minute.

Add the tomatoes and broth. Bring to a simmer over medium-low heat, then stir in the diced sweet potatoes.

Bring to a boil snd then reduce to a simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.

Serve the chili with favorite toppings.

Nutrition

• Taille de Portion: 1
• Calories: 198
• Lipides Totaux: 10 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 4 mg
• Sodium: 623 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 9 g
• Protéines: 5 g