Chipotle soy chorizo chili
2 tbsp olive oil
1 large onion, chopped
2 bell peppers, chopped
½ 7.5 oz can of chipotle peppers in adobo sauce, dice the peppers (~3), keep sauce
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp cayenne
12 oz ground soy chorizo
2 14.5 oz can black, kidney or pinto beans, drained (I used one black, one kidney)
28 oz can of diced tomatoes with juice
½ cup of chocolate stout beer
I like to prep while I cook because I like multitasking and hate waiting and standing over the stove. So I’m going to try something new and write my recipe out in terms of activity, rather than time. I never time out anything except simmering time anyway. Cooking is an art, not an exact science 😉
Slice onion in half and chop up one half. Then preheat large saucepan to medium and add oil.
Resume cutting other half of onion. When everything is chopped up, add onion to pot and give it a stir.
Then wash and chop peppers. Add peppers in and give it a stir.
Then add in all spices, give it a stir.
Open up can of adobo peppers and spoon out half of the sauce in the can. Chop 3 peppers and add to pot, stir all together.
Add chorizo to pot, stir, and wait a couple of minutes (while you’re opening and draining the beans) before adding the beans.
Add tomatoes, then add beer. Turn heat up to medium high and bring to a boil. When it is boiling, turn heat down to low and cover. Let simmer for 30 minutes.