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This Slow Cooker Soy Chorizo Chili is a true comfort food, slow-simmered with nutritious veggies, and a thick, hearty, slightly spicy meaty sauce that is sure to be your favorite easy weeknight meal.
There are times in your life when you stumble upon a store-bought food so delicious that it requires a recipe dedicated to it.
This is such a recipe- in tribute to an item at one of my favorite stores (ok let’s be honest, my one and only favorite store)- Trader Joe’s.
There are so many things I love from Trader Joe’s, and Soy Chorizo (or also referred to as “soyrizo”) is definitely in the top 5.
You can use this stuff in many vegan recipes such as pastas, Mexican dishes, and of course- CHILI! It adds a really nice flavor- and also a little kick. Just one bite and I promise you’ll be hooked.
And don’t worry if you don’t have a Trader Joe’s in your neighborhood because you can easily substitute with another soy chorizo or even make your own Homemade Soy Chorizo!
Or you also have the option to make it without the soyrizo. It’s still super delicious! Note: If you do make it without, be sure to double (or triple) up on the spices, as the soy chorizo adds a lot of flavor.
And the best part of this recipe is- it requires very little prep work! The only ingredients you need to chop are the onion and green bell pepper, making it easy to throw everything in your slow cooker in just 5-10 minutes.
So what is Soy Chorizo (Soyrizo)?
Traditional chorizo is a spicy sausage made of pork, used primarily in Mexican and Spanish cooking. The taste is so good, that vegans thankfully came up with a meat-free version called Soyrizo, or Soy Chorizo.
Soy chorizo is a meat substitute made from soy protein or TVP (Textured Vegetable Protein), and additional spices.
If you’ve been following my blog for awhile, you know that I (almost always) focus on whole food ingredients, and avoid processed foods in my recipes.
But I’m also human and don’t eat perfectly 100% of the time. And once in awhile, I like to add this soy chorizo in my recipes. It’s not the healthiest option I know, but it’s so good and sometimes you just gotta live a little!
How to make this Soy Chorizo Recipe:
To begin, it’s really simple. Just add all the ingredients into your slow cooker/crockpot (the order doesn’t matter) and stir well with a large spoon.
Note that I only use 1/2 the package of the soy chorizo, as it’s pretty spicy AND also very high in sodium. You can always taste it when it’s almost done cooking and add more if necessary.
The soy chorizo should be already cooked (check the package to make sure), so it’s ok to add in at the end of the cooking process.
Or, use the remaining chorizo in other recipes, such as a topping for this Spicy Baked Potato with Broccoli and Vegan Queso.
Note: make sure you remove the casing/outer wrapper of the chorizo before using!
The above photo is the before (uncooked) chili, but doesn’t it look good already? I have to say I’ve tasted it cold like this and it’s really good. But we should probably cook it to get the best flavor, right? =)
Cover your slow cooker and set to low heat for 3-4 hours or high for 5-6 hours. After a few hours, you’ll start to smell the amazing spicy flavors throughout your house- which is one of my favorite things about using a slow cooker (compared to the Instant Pot).
When ready, scoop the chili into a bowl and enjoy! I like to add crackers, chopped cilantro, or even some vegan sour cream.
Store this chili in an airtight container in the fridge for up to a week. This recipe makes A LOT of chili (10 servings), so you’ll have plenty of leftovers for the week.
Stovetop Instructions:
I do recommend using your slow cooker to get the best flavor for this chili, but if you are in a hurry, you can also cook this chili on your stovetop.
To cook this chili on your stovetop- to a large pot or Dutch oven, add 2 tablespoons unsalted vegetable broth (or you can also use 1 tablespoon olive oil) over medium-high heat.
Add the diced onions and bell pepper and cook until the onions are soft and translucent, stirring occasionally.
Reduce heat to medium, all remaining ingredients and let simmer for about 2 hours, stirring occasionally.
Helpful Tools:
- Slow Cooker– You’ll need a slow cooker/crockpot to make this recipe. I use this one.
- Santoku Knife– this is my favorite knife for chopping the onion and bell pepper. Just be careful with the ceramic blade as it can chip easily!
Looking for more slow cooker comforting recipes? Try one of these!
- Slow Cooker Thai Yellow Curry
- Slow Cooker Sage and White Bean Soup
- Slow Cooker Sweet Potato Coconut Curry Soup
Or try one of these 10 Easy Vegan Dinners.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Update Notes: This post was originally published in November 2014, but was republished with tips and FAQs in October of 2019.
Slow Cooker Soy Chorizo Chili (Vegan, Gluten Free)
Pin RateIngredients
- 2 15-ounce cans diced tomatoes (Sometimes I might use flavored cans of diced tomatoes, such as “Garlic and Olive Oil“, “Fire Roasted”, etc.)
- 1 15-ounce can organic tomato sauce
- 1 medium white or yellow onion - diced
- 1 4.5-ounce can green chiles
- 1 15-ounce can chickpeas, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can sweet corn (no need to drain)
- 15 cherry tomatoes - halved
- 1 medium green bell pepper - diced
- 1/2 package - 6-ounces Soy Chorizo, casing/outer wrapper removed*, I prefer Trader Joe's brand but you can use other brands of Soy Chorizo or make your own Homemade Soy Chorizo.
- 4 garlic cloves - minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika - or regular paprika
- 1 teaspoon cumin
- 1 cup water
- Optional Toppings:
- crackers
- chopped cilantro
- vegan sour cream
Instructions
- In a slow cooker, add all ingredients (the order doesn't matter) and stir. Important: be sure to remove the outer casing of the chorizo before adding to the slow cooker.
- Cover and cook on high for 4-5 hours or low for 6-7 hours. When ready, scoop out into a bowl and enjoy! Add crackers, chopped cilantro or even some vegan sour cream. Store this chili in an airtight container in the fridge for up to a week.
- Note: you can also cook this on your stovetop. See stovetop instructions in the Notes section below.
Video
Notes
- *I use only 1/2 of the 12-ounce Soy Chorizo package, as it’s very spicy and also high in sodium. If you want to add more, you can taste it when it’s almost done cooking and add more if necessary. The soy chorizo should be already cooked (check the package to make sure), so it’s ok to add in at the end of the cooking process. Or, use the remaining chorizo in other recipes, such as a topping for this Spicy Baked Potato with Broccoli and Vegan Queso recipe.
- This recipe makes a lot of chili, around 13 cups total, so you’ll have plenty for leftovers during the week. For a fuller meal, try a scoop of chili on a bed of Roasted Spaghetti Squash.
- If you can’t find Soy Chorizo, you can make it without. But if you do, be sure to double (or triple) up on the spices, as the soy chorizo adds a lot of flavor.
Andie says
Hi! Can I make this without corn?
Christin McKamey says
Hi Andie. Yes of course. I would just omit the corn. Thanks! =)
Kimberly says
Hello – Do leftovers freeze well?
Christin McKamey says
Hi Kimberly, yes it does freeze very well! =)
Grace says
I didn’t have any fresh tomatoes on hand, nor the can of green chilies. I substituted a can of chopped tomatoes with green chilies. It was still delicious and I love the large amount that it made!
Christin McKamey says
AWESOME, thank you Grace! And yes, it makes a lot of leftovers! =)
Genii says
Second time i make this. I have tried a different recipe and it was slacking so much flavor. My 18 year old son loved this chili and he is not vegan. So much flavor! Rico!!!!
Christin McKamey says
Hi Genii, thanks so much! I’m so glad you and your son enjoy this recipe! =)
Jay Oneill says
I thought it can out very bland. At the end had to add quite a bit of salt to bring it up to taste.
Christin McKamey says
Hi Jay, this could be dependent on the type of soy chorizo you used. Which one did you use? Some don’t have as much flavor, but I find the Trader Joe’s brand works excellent each and every time. =) Thanks.
Samantha says
Trying this recipe for the first time in our instant pot- followed directions from another recipe for timing so we will see how it goes- what would you recommend for instant pot timing?
Christin McKamey says
Hi Samantha! I would cook it on the “normal” slow cooker setting for 4-6 hours. Let me know how it works out! =)
Jennifer says
TOTAL keeper! Followed the recipe exactly until the very end of cooking time when I tasted it and felt like it needed a cube of vegetable base. Next time I’ll add that at the start but no other changes are needed. Very tasty!
Christin McKamey says
Awesome, thank you Jennifer! So happy you enjoyed it. =) I like the vegetable base cube idea!
Jennifer says
Throwing a follow-up 5-star rating on here because I’ve made this a bunch of times since my January 2020 review, including once without soyrizo when I couldn’t find it ANYWHERE during the pandemic shortages. In that case, I followed the recipe notes and tripled the spices. Both versions are always winners and I so appreciate how easy this is to put together.
I’ve made it twice for parties and everyone who tries it loves it, including the carnivores. As I mentioned in my first review, I now add a teaspoon of vegetable base at the start, and if I don’t have garbanzos in the pantry I’ll use all beans, but otherwise I don’t mess with the recipe because it’s already so good.
In fact, this chili is the reason I’m probably going to buy a 10-quart slow cooker so that I can double up for the next party (it’s been the first thing gone both times).
Christin McKamey says
Wow, Jennifer! What an amazing review! I’m so happy you enjoy the chili so much (and basically as-is!). Thank you so much for your glowing review. It truly means a lot! =)
Jennifer says
Two years have passed since my last review update, and four years total since I started making this chili regularly. I’ve transitioned to the stovetop method, and I now double it each time so that we have plenty of leftovers during the week.
(Note: A double batch just fits in an 8-quart pot!)
It’s still a total winner with the addition of bouillon to taste as I mentioned previously (I guess I have a salt tooth). I have a new vegan in the household this year and they love when this chili is in the fridge for quick and hearty meals.
Christin McKamey says
Hi Jennifer, you’ve been making this for 4 years- wow!! That makes me so happy! I’m so glad you love it and I love the addition of bouillon we well (I also love salt!) Thanks so much for the update. Now I’m inspired to make it again! =)
Cory says
My batch was awesome but super spicy. And I love spice. We really liked the recipe and I’ll be making it again for sure. I just can’t figure out where all the spice came from. My only deviation was using fire roasted tomatoes and Field Roast Mexican Chipotle plant-based sausage instead of soy chorizo. Either way, thanks. This is a winner! PS – do you know how many calories are in a serving?
Christin McKamey says
Thanks Cory! So happy you loved it! As far as the spice, it could be sausage. I’ve only used the Trader Joe’s Soy Chorizo for this recipe, so the spice level can definitely vary depending on which chorixo/sausage you use. =) There are 206 calories per 1 1/3 cup (the nutrition info is directly under the recipe instructions if you need more info). Thank you!!!
noki says
the spice definitely came from the field roast mexican chipotle vegan sausage, i’ve tried it alone, and it’s quite spicy; the field roast is (in my opinion) considerably more spicy than normal soyrizo, so i would highly recommend picking one of those up from trader joes or whole foods if you decide 2 make the recipe again. i’ve made chilli too spicy before and while it was still good it can be a bit a much sometime y’know 🙂
Christin McKamey says
Thanks for your thoughts, Noki! I agree, the soy chorizo will definitely affect the taste/spice level. I also recommend the Trader Joe’s Soy Chorizo. =) Glad you liked it!
Shari says
Just found your site and this recipe brought me here (from a search). I adjusted to cook it in the instant pot (medium setting for 15 minutes), turned off and let sit on it’s own while I went on a short walk. The chili was amazing! I will make it again. Thanks so much for this great recipe and will check out your site further! Have a nice holiday season!
Christin McKamey says
That’s awesome Shari! Thanks for sharing your Instant Pot method!! So happy you loved it. =) Thanks again.
Andrea P. says
This is amazing. My kids love this recipe, I skip out on the green chilies because my kids are not lovers of spice. Though it is very mild.
Christin McKamey says
Awesome. Thanks Andrea! I’m really happy you loved this recipe. It’s one of my favorites. =)
Mollie says
What size/capacity of slow cooker did you use? I made this when I had an eight-quart cooker, and I loved it! However, I’ve downsized to a 4.5-quart slow cooker. Will it fit, and will it cook properly in the smaller size?
Christin McKamey says
Hi Mollie, mine is an 8 quart and works perfectly. I’m not sure it would all fit in a 4.5 slow cooker, but you could half the recipe? =)
Frederick Jackson says
Living close to Tijuana i make runs there for Soy Chorizo….much cheaper and authentic flavor…i make this for Church Sunday brunch., very few miss the beef…. great recipe.Prefer frozen sweet corn or fresh corn when in season…thanks for a fun recipe..
Christin McKamey says
Thanks Frederick, so glad it worked out for your Sunday brunch! I agree on the fresh sweet corn when possible. =)
Harini says
Hi! I would love to make this recipe but I was just wondering if you crumbled up the soyrizo before putting it in the slow cooker or like sauteed it before hand? Thanks!
Christin McKamey says
Hi Harini, sorry for the delay. =) Since the soy chorizo is already pre-cooked, no need to sauté beforehand. You can just add it in and mix so it distributes as evenly as you can by hand. As it cooks, it will also mix in. Thanks!