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Easy, Gluten Free, Lunch, Main Dishes, Nut free, Oil free, Slow Cooker, Soups, Stews & Chili, Trader Joe's, Under 400 calories, Vegan Recipes

Slow Cooker Soy Chorizo Chili (Vegan, Gluten-Free)

Trader Joe’s is one of the true joys of my life. Ok, so maybe that sounded a little dramatic but it’s true. =) This recipe uses something called “Soy Chorizo”. I use the version from Trader Joe’s and it adds such a special flavor to this and many other dishes. It’s also made in the slow cooker, so it’s easy to make. This is an excellent weeknight meal idea! 

Slow Cooker Soy Chorizo Chili | via veggiechick.com #vegan #glutenfree

There are times in your life when you stumble upon a food so delicious that it requires a recipe dedicated to it. This is such a recipe- in tribute to one of my favorite stores (or maybe THE favorite store)- Trader Joe’s. Just the thought of moving to an area without one makes me panic. There are so many things I love from this amazing store, and Soy Chorizo being in the top 5. I’ve used this stuff in pastas, Mexican dishes, and of course- CHILI! It adds a really nice flavor- and a little kick.

Slow Cooker Soy Chorizo Chili – I via veggiechick.com I #vegetarian #vegan #crockpot #slowcooker #traderjoes

If you don’t have a Trader Joe’s in your neighborhood, you can substitute with another soy chorizo, or just make it without. It’s still super delicious! To begin this easy recipe, prep your ingredients. All you need to do is chop the onions and pepper. Everything else is in a can. Throw everything into a slow cooker and stir well.

Slow Cooker Soy Chorizo Chili | via veggiechick.com #vegan #glutenfree

Doesn’t that look good already? I have to say I’ve eaten it cold like this and it’s really good. But we should probably cook it to get the best flavor, right? =) Cook in the slow cooker on low for 3-4 hours or high for 5-6 hours. Scoop out into a bowl and enjoy!

Slow Cooker Soy Chorizo Chili | via veggiechick.com #vegan #glutenfree

Note: *You can also cook this on your stovetop. Just cook the onions and peppers first over medium heat (and a little olive oil), then add all remaining ingredients and let simmer for 2 hours, stirring occasionally.

Slow Cooker Soy Chorizo Chili | via veggiechick.com #vegan #glutenfree

Print

Slow Cooker Soy Chorizo Chili

  • Yield: 10

Ingredients

  • 2 (15 ounce) cans diced tomatoes (I like to use different flavors…”Garlic and Olive Oil”, etc.)
  • 1 (15 ounce) can tomato sauce
  • 1 medium white onion, chopped
  • 1 small can green chilies
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can sweet corn
  • 15 cherry tomatoes, halved (I like San Marzano tomatoes)
  • 1 green pepper, chopped
  • 3/4 pkg. (8 ounces) Soy Chorizo from Trader Joe’s, casing removed (use remaining soy chorizo in other dishes such as tacos, scrambled tofu, etc.)
  • 4 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika, or regular paprika
  • 1 teaspoon cumin
  • 1 cup water

Instructions

  1. In a slow cooker, combine all ingredients and stir. Cook on high for 4-5 hours or low for 6-7 hours.
  2. *You can also cook this on your stovetop. Just cook the onions and peppers first over medium heat (and a little olive oil), then add all remaining ingredients and let simmer for 2 hours, stirring occasionally.

Notes

*I use only 3/4 of the 12 ounce Soy Chorizo package to cut down on sodium.

*This recipe makes a lot of chili, around 13 cups total.

Nutrition

  • Serving Size: 1 and 1/3 cup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

32 Comments

  • That looks just perfect! I love that deep brown color.

    Reply
    • Thank you Sandra! I love this chili! =)

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  • I made this the other night and I absolutely LOVE it! I made it exactly as the recipe states with the exception of using fire roasted diced tomatoes, and it is extremely flavorful! I can totally eat this everyday! Even my family who is usually reluctant to eat “mock” meat loved it! Thanks for this (:

    Reply
    • I’m so glad you enjoyed it Micha! That is definitely one of my favorite dishes and I agree, you can’t even tell it’s fake meat! Thanks so much for letting me know. =)

      Reply
  • This looks so good! I had a question about the soy chorizo. Did you cook it before putting it in the slow cooker or just put it in straight out of the casing?

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    • Hi Arya! I just put it in the slow cooker straight out the casing; it’s pre cooked so no cooking required. =)

      Reply
  • Hello. Great recipe. Thank you. Mine was a little bland so I added 3/4 tsp each of salt and pepper and 1/2 tsp each of cumin and chili powder. This in addition to the recipe spices. I found Whole Foods soy chorizo was blander than Trader Joe’s.

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    • Ah I see, that’s interesting. Yes, I definitely love the soy chorizo from Trader Joe’s but haven’t tried the Whole Voods brand. Thanks for sharing Ann! =)

      Reply
  • This recipe was amazing! I don’t have a Trader Joes by me but i do have a whole foods and they had a different brand of soy chorizo so I used that, it was awesome. I also like my chili a little spicy so I added some chopped jalapenos. I took it to work for a chili cook off, a few of my coworkers are vegetarian and said they never had any food options at our cook offs so I made your recipe. It was so good it got more votes that most of the pork chilies. Thank you so much !!!!!!

    Reply
    • YAY! Thank you so much Cassie. I’m so glad you enjoyed it and that’s so cool it was in a cook off! Take that meat chili! Woohoo!! =)

      Reply
  • Made this tonight and my family devoured it! Very flavorful and hearty. Will become a staple around here!

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    • Thanks so much Brandy, that makes me happy to hear! =)

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  • OMG. I’m so making this for our family chili cook off. Yes!

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    • Hehe, it’s so good! If it’s a competition I hope you WIN! =)

      Reply
  • Definitely a 5 star recipe. Best vegan chili I have made. My grandson loved it too and he is still a meat eater. Will be making this again

    Reply
    • Yay thanks Judy, that makes me so happy! =)

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  • Seasoning is great

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  • Amazing – Made this for a work potluck and even the meat eaters were asking for the recipe!

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    • Thank you Zoe, that’s so amazing to hear!!! =)

      Reply
  • Love this stuff! What’s the actual measurement of a serving. Trying to be really good with that stuff in 2018! 😁

    Reply
    • Hey Sage, glad you love it! I think the measurement is 1 cup but I made this recipe long before I had the sense to actually measure servings, ha! I’m planning to make it this week though and I’ll post an update on the serving size soon! =)

      Reply
    • Hi Sage- the batch made 13 cups total so a little more than a cup for a serving size (about 1 1/3 cup). =) I hope that helps!

      Reply
  • Smells amazing. Still in the slow cooker but I can’t wait to dive in. (2hours to go)
    I added one large diced fresh jalapeño for the spice, some chopped KALE (WHAAAT???) because I just love the texture, a little more garlic and kosher salt and fresh ground pepper. Oh and used veg broth instead of water although I’m sure the water would’ve been fine. Just trying to use up what I had on hand. Might add chipotle and adobo next time. This is a great base and you can play with it to suit your taste. Thanks for the recipe!!

    Reply
    • Ha! I love the kale and jalapeño additions! I hope you enjoy it! Thanks Shea! 🙂

      Reply
  • This looks really exciting!! How does it reheat? I’m a fat kid, but I don’t think I would want to eat it all at once!

    Reply
    • Haha you can just reheat on the stove or microwave, or even in the slow cooker again. =)

      Reply
      • I swapped out the canned corn for fresh and the canned chilies for a cut up large Anaheim pepper which gave me some extra sodium to play with so I added the whole chorizo package. I also used kidney beans instead of black beans (just because I had them) and took your advice by using “fire roasted” canned diced tomatoes! 7 hours on low and…

        The results: Fantastic on an EPIC scale!!! My new favorite vegan chili recipe.

        Thank you for posting it!!

        Reply
        • Yay, thanks Christian. That’s awesome to hear!! =)

          Reply
  • I made this on my stove stop tonight. I used gluten free soyrizo. I sauteed the onions and bell pepper with the cumin in some olive oil. I didn’t have canned green chilies so I used a fresh pasilla pepper, I added hominy for texture, and some shiitake mushrooms. DELICIOUS !! I will serve with GF corn bread, or over baked potatoes YUM!!

    Reply
    • Hi Olga, so glad you liked the recipe!! =) Yay

      Reply
  • I bought some Cacique brand Soy Chorizo at Wal-mart and was looking for some recipes to use it in when I found your recipe for this Chili. Can’t wait to try it and see how chili tastes with corn in it. I have never tried corn in chili before.

    Reply
    • Hi Ruth, I hope you love it! Corn is one of my favorite additions to chili. =)

      Reply

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