Soy Chorizo and Two-Bean Chili

• 1 Tablespoon Extra Virgin Olive Oil
• 1 cup White Onion, Finely Chopped
• 1 whole Red Bell Pepper, Finely Chopped
• 2 whole Small Jalapeno Peppers, Minced
• 3 cloves Garlic, Minced
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Garlic Salt
• 1 Tablespoon Mexican Oregano
• 1 package (12 Oz) Soy Chorizo
• 1 can (14.5 Oz) Pinto Beans, Drained And Rinsed
• 1 can 14.5 Oz. Black Beans, Drained And Rinsed.
• 1 can 14.5 Oz Fire Roasted Tomatoes
• 1 can (14.5 Oz) Vegetable Stock
• 1 cup Fresh Cilantro, Roughly Chopped (plus More For Garnish)

1. Heat the oil in a large pan, or Dutch oven over medium heat.
2. Add the onions, red bell pepper and jalapeno peppers; saute for 6 minutes.
3. Add the garlic, along with the spices and Mexican oregano; and allow this to bloom for 30 seconds.
4. Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
5. Add the beans, tomatoes and broth/stock.
6. Simmer for 45 minutes.
7. Stir in the cilantro and simmer 15 more minutes.
8. Serve with shredded cheese and more cilantro, if desired!

olive oil, white onion, red bell pepper, peppers, garlic, ground cumin, chili powder, garlic, oregano, pinto beans, black beans, tomatoes, vegetable stock, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/soy-chorizo-and-two-bean-chili/ (may not work)