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This slow cooker soy chorizo chili is a hearty, flavor-packed vegan chili made with beans, vegetables, and spicy soy chorizo. It’s rich, comforting, and incredibly easy to make—just add everything to your slow cooker and let it simmer.
Perfect for meal prep, this chili makes a big batch and tastes even better the next day.
Why you’ll love this soy chorizo chili:
- Easy slow cooker recipe (minimal prep)
- Hearty, filling, and packed with plant-based protein
- Rich, slightly spicy flavor
- Great for meal prep and leftovers
- Vegan and gluten-free
Watch how to make this Slow Cooker Soy Chorizo Chili in this 1-minute video:
This recipe was inspired by Trader Joe’s soy chorizo, which adds amazing flavor and a little kick.
But don’t worry if you don’t have a Trader Joe’s nearby because you can easily substitute with another soy chorizo or even make your own Homemade Soy Chorizo!
You can also make this recipe without soy chorizo.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 to this dish.
So what is Soy Chorizo (Soyrizo)?
Soy chorizo is a plant-based version of traditional chorizo, typically made from soy protein and spices. It has a similar texture and bold, slightly spicy flavor, making it a popular meat-free option for dishes like tacos, bowls, and chili.
You can usually find it near other meat alternatives at the grocery store.
How to make this slow cooker Soy Chorizo chili:
- Add all ingredients to the slow cooker and stir well.
- Cover and cook on low for 6–7 hours or high for 4–5 hours.
- Taste and adjust seasoning if needed.
- Serve with your favorite toppings.
Tips for the best chili:
- Use less chorizo if sensitive to spice: It can be quite spicy and high in sodium.
- Remove the casing: Be sure to remove the outer wrapper before adding.
- No soy chorizo? Increase spices to boost flavor.
- Even better the next day: Flavors deepen after sitting overnight.
Can I make this on the Stovetop?
Yes! If you don’t have a slow cooker, you can easily make this chili on the stovetop. See the full stovetop instructions in the recipe card below.
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.
Frequently Asked Questions:
Yes—just increase the spices for flavor.
Yes, it freezes well for up to 2–3 months.
It has a mild to moderate kick depending on the chorizo used.
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!
Slow Cooker Soy Chorizo Chili (Easy Vegan Recipe)
Pin RateIngredients
- 2 15-ounce cans diced tomatoes (can use flavoreed versions such as 'green chile' 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*,
- 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
- Add all ingredients to the slow cooker and stir well. (Remove casing from chorizo before adding.)
- Add all ingredients to the slow cooker and stir well. (Remove casing from chorizo before adding.)
- Taste and adjust seasoning if needed.
- Serve with your favorite toppings.
Notes
- Use ½ package soy chorizo to control spice and sodium.
- Remove casing before adding.
- If not using chorizo, increase spices for flavor.
- Store in the fridge for 5–7 days or freeze for later.
- Heat a large pot over medium heat.
- Add onion and bell pepper and cook until softened.
- Add remaining ingredients and stir.
- Simmer for about 1–2 hours, stirring occasionally.
Nutrition
Update Notes: This post was originally published in November 2014, but was republished with tips and FAQs in May of 2026.
Rebecca says
I have made this several times and forgot to rate it. I am a chorizo fan and Trader Joe’s is the best which also makes this chilli so incredibly good. The ratio of veggies and spice is perfection.
Thank you for such a wonderful recipe.
Christin says
Thank you Rebecca! I’m sooo happy to hear you love this chili. And I agree- the Trader Joe’s soy chorizo is the best! If they ever discontinue it, I’ll cry. =)