|This recipe is from the cookbook The Vegan Slow Cooker by Kathy Hester.|
Traditional chorizo is made from the intestines of pigs, chili peppers and various spices like paprika.
Soy chorizo keeps the spices and replaces the animal organs with soy protein. Added to the black beans here, it tastes like chili, but better. The recipe uses chipotle chili which lends it a spicy smokiness. I also like the fast preparation, which was less than 15 minutes. It was in the slow cooker for a few hours, but the actual prep was very short.
Ingredients: black beans, soy chorizo (Trader Joe's used here), bell pepper, onion, olive oil, cumin, chipotle powder (or pasilla chile powder), salt, pepper, vegan chicken-flavored bouillon (recipe on page 19 (onion, carrot, celery, nutritional yeast, parsley, salt, pepper, thyme)).