Chorizo Chili

RECIPE BY NELSON @FRESH_N_GREY

Ingredients

• 1 lb Ground Spicy Chorizo (vegan chorizo works just as well. You can also use )
• 3 cups dried pinto beans, soaked overnight in the fridge
• 3 cups dried red kidney beans
• 2 jalapenos, roasted roasted whole, chopped (including seeds)
• 4 poblano peppers, roasted whole, chopped (including seeds)
• 1 large red onion, peeled & chopped
• 1 cup diced roasted carrots
• 1 cup diced yellow bell pepper
• 1 ½ cups frozen corn
• 3-4 oz tomato paste
• 28 oz crushed tomatoes
• 1/2 cup Yellow Pea Protein Powder
• 2 teaspoons kosher salt
• 2 tbsp soy sauce
• 2 teaspoons buffalo sauce
• 1 teaspoon tabasco sauce
• 1 ½ tsp rice wine or apple cider vinegar
• 6 tbsp Taco Spice **
• 3-4 cups Water Taco Spice Blend (you should need about double the recipe for this chili)
• 1 tbsp chili powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flake
• ¼ tsp dried oregano
• ½ tsp smoked paprika
• 1 ½ tsp ground cumin
• 1 tsp kosher salt
• 1 tsp ground black pepper
• ¾ tsp cayenne pepper
• ¾ tsp ground white pepper
• 1 tsp dried cilantro
• ¼ tsp ground mace

1. Preheat the oven to 375/80° and place the rack in the middle setting. Poke a few holes in each of the poblano and jalapeno peppers. Place them on a greased or lined baking sheet and roast them in the oven for about 15-20 minutes. You can also do the same in an air-fryer.
2. Once the peppers are roasted up, remove from the oven, carefully remove the stem and whatever portion of the core comes out with it and let cool a bit. Once cooled, chop the peppers up, including the seeds. Set aside.
3. Add the Yellow Pea Protein Powder to the crushed tomatoes and stir/whisk them well until the powder is fully incorporated into the crushed tomatoes. Set aside.
4. Place a large, heavy-bottom stock pot on the stove on medium to low heat and drizzle some oil around the bottom. Crumble chorizo into the pot and stir occasionally to brown and release the fragrant orange/red oil!
5. Adjust temperature to be a little lower.
6. Add the carrots and yellow bell pepper. Stir. Add the taco spice. Stir. Add the onion. Stir. Add the chopped poblano & jalapeno peppers. Stir. Add in the salt, soy sauce, buffalo sauce, tabasco sauce, tomato paste & vinegar. Stir. Add in the frozen corn. Stir. Add in the crushed tomato & Yellow Pea Protein Powder mix. Stir. Add in the pinto and red kidney beans. Stir to combine the contents of the pot.
7. Add 2 cups of the water. Stir well. You may not need to add the rest of the water now…but you most likely will later.
8. Bring the temperature up until you get a rolling simmer. Then set the temperature to low, stir and simmer for about 3 hours. You will need to stir the chili various times throughout the cooking time.
9. Towards the end, you may need to add the final cup of water…and maybe a bit more. You are looking for a thick & hearty chili…but not chili paste! Enjoy over rice, farro, with cornbread or just on its own!

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