Mom’s Veggie Chili

For being a meat eater, my mom is impressing me with her vegan cooking skills. She made me a phenomenal chili which she adapted from a Weight Watcher’s cookbook, subing soy chorizo as the meat and adding extra peppers for a good kick. If you are a fan of chili, this one is a definite must make!


  • oil
  • 2 links of soy chorizo (I used Field Roast, but Trader Joe’s has good ones too)
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 2 tbls chili
  • 1 tbls cumin
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 poblano pepper, with seeds, chopped (if you have time, roast it)
  • 4 green zucchini, chopped
  • 4 celery, chopped
  • 2 red tomatoes, chopped
  • 2 yellow tomatoes, chopped
  • 1 6 oz can of tomato paste
  • 1 small can of fire roasted green chiles
  • 1 15 oz can of stewed tomatoes
  • 1 15 oz can of Rotell tomatoes and chiles
  • 1 15 oz can of black beans
  1. Saute the onion and garlic in a little oil. Add water if necessary to prevent sticking
  2. After the onion/garlic gets soft and fragrant, add in the spices and remaining fresh veggies. Cook until they are somewhat soft
  3. Next add all of the canned goods (make sure to drain the beans before adding)
  4. Bring to a boil, cover and simmer for 30-40 minutes

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