Author Notes: I know the name is an oxymoron, but this is quick to prepare, even if it takes a while cooking! Usually I spend a lot of time making my meals from scratch, but sometimes I’m in a rush and throw something together that ends up pretty delicious! It’s vegan, gluten-free, healthy, and smells great as you walk in the door. —Jenb42
Serves: 6-8
Ingredients
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1
onion
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2
carrots
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2
stalks celery
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3
cloves garlic, minced
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2
tablespoons olive oil
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2-6
tablespoons chili powder (depending on how spicy you want your chili)
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1
pack Soyrizo
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28
ounces can whole tomatoes
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15
ounces can black beans
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15
ounces can pinto beans
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15
ounces can kidney beans
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2
cups good store-bought salsa- I used Trader Joe’s chipotle-garlic
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2
teaspoons salt
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1
cup frozen roasted corn (or regular)
Directions
- Chop onion, carrot, & celery. Mince garlic.
- Heat olive oil in a skillet over medium heat. Stir-fry onion, carrot, celery until soft. Add garlic and stir-fry 1 more minute. Add chili powder and stir-fry 30 seconds.
- Add vegetables to pot. Stir-fry chorizo for 3-4 minutes, add that to slow cooker. If you like, deglaze pan with some tomato juice from the canned tomatoes and add that.
- Squeeze tomatoes between your fingers until they’re in pieces and add to slow cooker. Drain & rinse beans, add to slow cooker. Add corn, salsa, & salt.
- Cook on low heat for 6-8 hours. Eat with your favorite chili toppings.