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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.
Jackie says
Hello,
Do you drain the cans of tomatoes for this recipe?
Christin says
Hi Jackie, no need to drain. Just throw it all in. =) Thanks!
Jennifer says
It’s time for my sixth annual update lol. I’m still making double batches of this amazing chili! I continue to use the stovetop method; in fact, in 2025 I bought a 10-quart pot specifically for this recipe because it was always precariously close to the top of my 8-quart pot. I just made my latest double batch this afternoon and will be happily eating it all week, then per usual I’ll freeze what’s left for a rainy day. Still one of my all-time favorite recipes of any kind.
Christin says
Haha hi again!! =) I’m super glad you love this recipe. It makes my heart happy!! And that’s awesome you bought a pot specifically for this recipe. Do you use the Trader Joe’s soy chorizo? If they ever discontinue it, I will cry!
Jennifer says
I haven’t been going to Trader Joe’s much lately so I’ve been buying my soyrizo at the supermarket, in the produce section where the other fresh vegan items are. The brand is El Burrito. It’s also very good and I haven’t noticed any real difference in the finished product!
By the way, I’ve lost count of how many times I’ve linked to this recipe in Reddit.
See you again in early 2027 for my next check-in. ;-D
Christin says
Oh that’s good to know! I always use the Trader Joe’s version but I’ll have to try the El Burrito brand. Thanks so much again! See you in 2027 lol!
Andie says
Hi! Can I make this without corn?
Christin Russman says
Hi Andie. Yes of course. I would just omit the corn. Thanks! =)
Kimberly says
Hello – Do leftovers freeze well?
Christin Russman 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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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! =)
Jennifer says
As of last month, I officially reached 5 years of making this chili and it’s still in regular rotation in my kitchen. In fact, I made another double-batch just this past Sunday and can’t stop thinking about it and eating it. I had some for dinner Sunday night, more for dinner last night, more for lunch today, and now I’m sitting here wondering if it would be silly to have it again for dinner tonight. Bonus: My protein and fiber numbers look AMAZING while I’m chowing my way through my usual 8 quarts of this delicious chili!
Christin Russman says
Ha! This is amazing. 5 years- wow! I feel honored and I’m so glad to hear you love it so much. And I agree- eat it as many times as you want in a day haha thanks! You are actually inspiring me to make it again too. =)
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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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 Russman 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!