Today on #SaturdaySnackdown Erin Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making her favorite vegan Soyrizo Chili, loaded with vegan goodness! Perfect comfort food to go with the vegan cornbread muffins she made last Saturday. She topped today’s chili recipe with fresh organic avocados and cilantro. Enjoy! #chili #quickandeasyrecipes #veganin2019 #crueltyfree#noanimalsharmed

 

Today on #SaturdaySnackdown Erin Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making her favorite vegan Soyrizo Chili, loaded with vegan goodness! Perfect comfort food to go with the vegan cornbread muffins she made last Saturday. To find recipe, go to www.JaneUnchained.com and under the “FOOD” tab, you will see Saturday Snackdown recipes & videos. She topped today’s chili recipe with fresh organic avocados and cilantro. Enjoy! #chili #quickandeasyrecipes #veganin2019 #crueltyfree #noanimalsharmed

Posted by Jane Velez-Mitchell on Saturday, March 2, 2019

Want something to warm you up during these chilly winter months?

This hearty Soy Chorizo Chili will do just the trick. 100% vegan goodness! Filled with plant-based protein, fresh veggies, and zesty herbs, this chili is a 

family favorite. The vegan Soy Chorizo adds a thickness to the chili so it will stay with you for hours.  This recipe can be doubled and is great to eat throughout the week. Enjoy!
#janeunchained #chili #comfortfood #veganeats #saturdaysnackdown #crueltyfreefood #noanimalsharmed #veganin2019 #compassionbeginsonyourplate

Hearty vegan chili to warm up your soul!

 

You cannot deny how delicious this chili looks!

 

All the amazing ingredients for this vegan chili!

 

Erin standing proudly with her homemade chili!

 

Soy Chorizo Vegan Chili – *No oil or butter!
1 large onion finely chopped
1 cup carrots finely chopped
1 cup black beans
1 cup kidney beans
1 can corn
1 12 oz package Soy Chorizo 
1 15 oz can tomato sauce
4 cups vegetable broth
2 garlic cloves minced
1 tsp cumin
1 tsp chili powder
1 tsp sweet paprika
Add avocado and cilantro to top. You can also top with vegan shredded cheese and vegan sour cream
Salt and Pepper to taste
In a deep pot, saute onions and garlic in vegetable stock for about 5 minutes.
Add carrots and soy chorizo and cook until carrots are tender.
Add in vegetable stock, corn, beans, and tomato sauce. Bring to a boil and then reduce heat to low and simmer for about 25 minutes until reduced and thickened. 
Taste chili and season to your liking. Ladle chili into bowls. Top with avocado, cilantro, vegan cheese or vegan sour cream. 
Serve with tortilla chips or the vegan cornbread muffins I made last week!