Spicy Chorizo Chili

Chili is one of the easiest dishes to veganize. I made this recipe in 15 minutes from start to finish, so it can be made even on your busiest days. We all have a freezer stocked with TVP and ground "beef", but this recipe is spicy and unique from the soy chorizo (so this product is worth scouring the grocery store for). The soy chorizo is very flavorful, so I did not add other spices. Try serving with cornbread or your other favorite bread.

Spicy Chorizo Chili (serves 3-4 people)
1 soy chorizo (can get a Trader Joes brand or from some Whole Foods)
1 medium onion, coarsley chopped
1/2 green bell pepper, coarsely chopped
1 can beans (I used red kindney, but black beans would be great too) drained and rinsed
1 can fire roasted diced tomatoes (Trader Joes brand or fire roasted Hunts + some diced green chile)
3/4 C frozen veggies (I used corn but anything will work, get adventurous!)
1 C vegetarian broth
vegetable oil
garlic paste
fresh ground black pepper
1. In large skillet or large saucepan, add a small amount of oil and heat on medium
2. Add onions, green pepper and garlic paste and cook until almost browned.
3. REMOVE CASING from soy chorizo. Crumble chorizo into pan and cook for a few minutes
4. Add vegetable broth, can of tomatoes, beans and defrosted veggies. Cook for a few minutes
5. Add fresh black pepper to taste. Make sure you taste and add other spices if needed (suggestions: chili powder, cumin, taco seasoning, crushed red pepper flakes)