Spicy "Soyrizo" Beer Chili
It's fall!!! Which means, it's chili time!
Yet, this time, it has a twist! This isn't your average vegan chili, this is extra spicy Soyrizo Beer Chili.
This week, I wanted to create an EPIC fall dish to please both vegans and nonvegans alike, so I brought in an experienced taste-tester, my friend Jordan! Though Jordan eats meat, he is very health conscious and just finished a six-week course at Mark Fisher Fitness. I wanted a meal that would be hearty enough to fill his stomach and keep him powered through a workout. Chili is a fall staple and immediately popped into my head but I wanted to do something with a twist! That's when I remembered the Trader Joe's Soy Chorizo sitting in my fridge. I knew it would be a great base for chili and since Jordan and I both love fall brews, I decided to make a beer infused soyrizo chili!
A word on selecting your beer...
One of the reasons this chili is so tasty is because of the beer. I selected the Sam Adams Oktoberfest beer because they tend to have a full, malty taste that becomes caramel-y when cooked! I also found a very useful vegan Beer guide HERE! and was able to double-check that the beer I intended to use was, in fact, vegan. We paired the chili with a St. Louis Schlafly Pumpkin Ale (also vegan!) and the combo was amazing! The sweetness of the pumpkin was a great finish to this spicy chili!
Jordan gave the chili rave reviews, commenting that it satisfied all of his cravings. He even said he never would have been able to tell there wasn't any real meat used in the dish!
Overall, this recipe is one to share with the entire family whether they are eating vegan or not!
1 package vegan Soyrizo
1 can Red beans
1 can Dark Red Kidney beans
1 can Great Northern beats
1 can Diced Tomatoes
1 small white onion
3-4 cloves fresh garlic
1 Poblano pepper
1/4 cup Nutritional Yeast
1 tbsp Garlic Salt
1 tbsp Onion Powder
1 tbsp Cumin
1 tbsp Chili Powder
1 tbsp. Olive Oil
1 bottle Seasonal Vegan Beer of Choice (I used Sam Adams Oktoberfest!) I also use Trader Joe's Everyday Seasoning - a staple in all my dishes!
1. Chop your onion, garlic, poblano, and jalapeño. Add them to a large soup pan with olive oil. After a few minutes, add half of your beer.
2. Remove lids from all bean cans and rinse the beans thoroughly.
3. Add your Soyrizo to the pot with onions, etc. After 1 minute, add the rest of your beer.
4. After a few minutes, add your can of diced tomatoes. You will add all spices at this point as well, including nutritional yeast.
5. Add in the beans.
6. Cook chili on low for 10-15 minutes. I allow chili to sit for at least an hour for all spices to absorb fully.
TIP*** If you are not a fan of SUPER SPICY omit the Jalapeño and Poblano and sub a Green Bell Pepper!