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.
*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.
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.