Vegan Chorizo Chili with Abbot's Butcher & 40-Year-Old Vegan

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes vegan chorizo chili with Kerry Song, Founder of The Abbot's Butcher on #lunchbreaklive.The Abbot's Butcher's amazing plant-based products are available through:, Mother's Market & Kitchen (Orange County, CA); GROW DTLA, Milk and Eggs – Farm & Food Delivery, Mission Square Market, Vegan Essentials, Nooch | Vegan Market, Orchard Grocer

Posted by Jane Velez-Mitchell on Sunday, November 26, 2017

2 tablespoons vegetable oil
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 package Abbot’s Butcher Spanish “Chorizo”
1 (15 oz.) can of white beans
1 (15 oz.) can of diced tomatoes
2/3 (15 oz.) can of tomato sauce
sea salt
Warm vegetable oil in a medium saucepan over medium heat. Add onion and garlic and saute until tender, about 3 to 5 minutes.  Add the chorizo, and cook until warmed throughout about 3 to 5 minutes. Add the beans, diced tomatoes, and tomato sauce. Stir well and add salt to taste. Let simmer over medium-low heat for 15-20 minutes, stirring occasionally.   Serve with your favorite plant-based toppings (sour cream, cheese, avocado) and enjoy!  Garnish with cilantro, avocado or vegan sour cream!