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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.
Ruth Riley says
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.
Christin Russman says
Hi Ruth, I hope you love it! Corn is one of my favorite additions to chili. =)
Olga says
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!!
Christin Russman says
Hi Olga, so glad you liked the recipe!! =) Yay
Christian Copley Salem says
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!
Christin Russman says
Haha you can just reheat on the stove or microwave, or even in the slow cooker again. =)
Christian Copley Salem says
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!!
Christin Russman says
Yay, thanks Christian. That’s awesome to hear!! =)
Shea says
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!!
Christin Russman says
Ha! I love the kale and jalapeño additions! I hope you enjoy it! Thanks Shea! 🙂
Ann says
I made it in the instant pot. Sautés pinions, peppers and soy chorizo first. Added everything else plus an extra can of organic pinto beans. Set for 18 minutes. Smells delicious. Also added Trader Joe’s chili lime seasoning.
Christin Russman says
Thanks for the Instant Pot tip Ann! I also love the Chili Lime Seasoning! =)
Sage says
Love this stuff! What’s the actual measurement of a serving. Trying to be really good with that stuff in 2018! ?
Christin Russman says
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! =)
Christin Russman says
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!
Zoe says
Amazing – Made this for a work potluck and even the meat eaters were asking for the recipe!
Christin Russman says
Thank you Zoe, that’s so amazing to hear!!! =)
Judy Vliss says
Seasoning is great
Judy Vliss says
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
Christin Russman says
Yay thanks Judy, that makes me so happy! =)
Samantha Samson says
OMG. I’m so making this for our family chili cook off. Yes!
Christin Russman says
Hehe, it’s so good! If it’s a competition I hope you WIN! =)
Brandy says
Made this tonight and my family devoured it! Very flavorful and hearty. Will become a staple around here!
Christin Russman says
Thanks so much Brandy, that makes me happy to hear! =)
Cassie says
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 !!!!!!
Christin Russman says
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!! =)
Ann says
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.
Christin Russman says
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! =)
Arya says
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?
Christin says
Hi Arya! I just put it in the slow cooker straight out the casing; it’s pre cooked so no cooking required. =)
Micha says
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 (:
Christin says
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. =)
Sandra says
That looks just perfect! I love that deep brown color.
Christin says
Thank you Sandra! I love this chili! =)