Go Back
Chorizo and Black Bean Chili recipe

Chorizo and Black Bean Chili

This vegan Chorizo and Black Bean Chili is an easy weeknight dinner! Pair it with an assortment of chili bar toppings and you have a meal everyone loves!
Course Entree, Main, Main Course
Cuisine American, Tex-Mex
Keyword chili, dinner, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 1 tablespoon canola, corn or olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, stem removed, seeded and diced
  • 1 red bell pepper, stem removed, seeded and diced
  • 1 (13.5-ounce) Value Pack MorningStar Farms Chorizo Crumbles
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon each Kosher salt and black pepper
  • 1 cup vegetable broth
  • 1 (24-ounce) jar medium chunky salsa
  • 2 (15-ounce) cans no salt added black beans, drained and rinsed


  1. n a large, heavy bottomed pot or dutch oven, heat oil over medium-high heat. Add onions and bell peppers and sauté until onions are translucent and the peppers are soft, about 3-5 minutes.
  2. Add MorningStar Farms Chorizo Crumbles, minced garlic, chili powder, cumin, salt and black pepper; cook, stirring occasionally for 2-3 minutes.
  3. Add vegetable broth, salsa and black beans to pot. Reduce heat to a simmer and cook, stirring occasionally for 15-20 minutes, or until heated through.
  4. Serve with desired toppings.

Recipe Notes

This chili recipe as written is vegan, however, depending on the toppings used, could make this chili vegetarian instead.