Soyrizo Chili

• 1 package Soyrizo, 12 Oz
• 2 cans Black Beans, 15 Oz., Drained And Rinsed
• 1 can Cuban Style Black Beans, 15 Oz, (can Substitute Chili Beans Or Any Bean You Like)
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1- 1/2 cup Diced Bell Peppers (i Use The Frozen Tricolor Blend)
• 1 cup Mushrooms, Sliced
• 1 cup Frozen Corn
• 2 cans Diced Tomatoes, 15 Oz With Juice
• 1 cup Vegetable Broth
• 1 whole Medium To Large Zucchini, Diced Or Grated
• 1/2 teaspoons Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Black Pepper, Ground
• 1 whole Bay Leaf
• 1/2 Tablespoons Mexican Oregano
• 2 Tablespoons Chopped Cilantro

1. In a 4-6 quart slow cooker, put in all ingredients except the cilantro.
2. Stir well, and cook on High for 3-4 hours, or Low for 6-8.
3. When it is done, add cilantro just before serving.
4. Check for salt it may need some added at the end.
5. There is a lot of sodium in the beans, Soyrizo, and tomatoes, so it may not need it.
6. Serve with rice, cornbread, sour cream, cheese, and fresh diced onion or whatever you like your chili with!

soyrizo, black beans, cuban style black beans, onion, garlic, bell peppers, mushrooms, tomatoes, vegetable broth, zucchini, cumin, chili powder, black pepper, bay leaf, oregano, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/soyrizo-chili/ (may not work)