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Slow Cooker Soy Chorizo Chili is a white bowl with crackers on the side.
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Slow Cooker Soy Chorizo Chili (Vegan, Gluten-Free)

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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.

Slow Cooker Soy Chorizo Chili in a white bowl with a spoon.

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 is definitely in the top 5. I’ve used 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 too.

A package of Trader Joes' Soy Chorizo.

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 you also have the option to make it without the 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.

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?

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!

Soy Chorizo Chili in a slow cooker, before cooking.

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.

A bird's eye view of soy chorizo chili in a white bowl with crackers.

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.

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

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!

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!

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Slow Cooker Soy Chorizo Chili (Vegan, Gluten Free)

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.

  • Author: Christin McKamey
  • Prep Time: 5
  • Cook Time: 6 hours
  • Total Time: 6 hours
  • Yield: 10 1x
  • Category: Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Chili
Scale

Ingredients

  • 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.
  • 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

  1. 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.
  2. Note: you can also cook this on your stovetop. See stovetop instructions in the Notes section below. 

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.
  • 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.

Stovetop Instructions:

You can also cook this chili on your stovetop, although I recommend using the slow cooker for the best flavor. To a large pot or Dutch oven, add 2 tablespoons unsalted vegetable broth (or 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 2 hours, stirring occasionally.

Nutrition

  • Serving Size: 1 and 1/3 cup
  • Calories: 206
  • Sugar: 8.2
  • Sodium: 590.4
  • Fat: 4.4
  • Carbohydrates: 33.9
  • Protein: 11.1

Keywords: soy chorizo chili, slow cooker vegan chili, vegan soy chorizo recipe

Update Notes: This post was originally published in November 2014, but was republished with tips and FAQs in October of 2019.

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...

40 Comments

  • 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.

    Reply
    • Awesome. Thanks Andrea! I’m really happy you loved this recipe. It’s one of my favorites. =)

      Reply
  • 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?

    Reply
    • 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? =)

      Reply
  • 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..

    Reply
    • Thanks Frederick, so glad it worked out for your Sunday brunch! I agree on the fresh sweet corn when possible. =)

      Reply
  • 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!

    Reply
    • 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!

      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
  • 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
  • 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!!

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

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

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

      Reply
  • Seasoning is great

    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! =)

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

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

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

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

      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
  • 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.

    Reply
    • 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 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?

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

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

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

      Reply

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