“6-Can” Soyrizo Vegetarian Chili

Growing up I can recall many mornings when we had chorizo and eggs for breakfast. I was pretty young then, but I do remember loving chorizo. As I grew up I rarely had it in meals. I think it just never came up as an option or I forgot how much I enjoyed it, but really who knows?

Well a few years ago I was reintroduced to a worthy substitute for chorizo, Soyrizo! I used it previously on our blog when I made a bagel sandwich for breakfast, and in this case, I use it to make a fantastic and amazingly simple chili for dinner.

Deanna and I are constantly trying to make things that might last a day or two and extend our grocery budget. Who has money to blow on a new meal every night? Maybe Burt Reynolds, but we are not he. So, this frugal and pretty darn healthy meal is just one of many you will see that can be made in large quantities and eaten for a couple of meals(depending on your family size that is).

INGREDIENTS: (I’m going to put the brand of what I used so you can reference it exactly as needed)

  • 1 can sunny select black beans
  • 1 can full circle organic whole kernel corn
  • 1 can full circle organic kidney beans
  • 1 can full circle organic garbanzo beans
  • 1 (28oz) can full circle organic diced tomatoes
  • 1 (6oz) can sunny select tomato paste
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 1/2 cups of water(or more to make it thinner)
  • 3 cloves of crushed and chopped garlic
  • 1 large red onion
  • 1 package of El Burrito Soyrizo
  • 1/2 cup (loosely packed) cilantro


1. Dice onions and chop your garlic.


All the ingredients and my diced onions and garlic

2. In a pot large enough to handle your entire chili mixture, begin to sautee the onions and garlic with cumin and chili powder over medium heat. After a few minutes cut open the Soyrizo and throw that in too. I like to cut the casing of the Soyrizo down the side and open it up like barn doors and dump out the innards. Let these items simmer and cook for about 5 minutes after adding the Soyrizo.


Cooking up the Soyrizo, onions, garlic, cumin, chili powder

3. Then add the diced tomatoes.


Adding the diced tomatoes.

4. Then add everything else(corn, all the beans, cilantro, etc.). Dump it all in. You may want to add less water in the beginning and moderate the thickness to your liking.


Everything is in there!!!!! aaarrgggghhh!!! 😀

5. Let the entire thing simmer on medium to low heat anywhere from 25-40 minutes. We let ours cook until the beans were as soft as we wanted them to be.


That is looking just about done.

6. Serve over some rice, with cheese, maybe some sour cream and we also added fresh cilantro on top.


This one went in my belly.

This recipe is not rocket science, but it is cheap, big, lowfat, easy and GOOOOOOOOD!

4 Responses to “6-Can” Soyrizo Vegetarian Chili

  1. Michal says:

    Just tried your recipe.. (i also added a red bell pepper).. topped it off with cheddar cheese and it’s delicious! perfect for my super bowl party tomorrow 🙂

  2. Alissa says:

    This turned out great, and simple enough to leave my husband to do before I got home! I added 1 tablespoon of molasses and 1 tablespoon dijon mustard. Gave it a little oomph! Thanks

    • Mack says:

      Alissa, that is great to hear! Thanks for letting us know how it went. We might try your modification next time as well.

  3. Mack says:

    BTW, This recipe won me a chili contest at work!

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