Homemade Soyrizo Chili & Baked Potatoes

Chili is definitely a comfort food for me. The heartiness and spice really hit the spot and what I love best is that you can make chili from anything you have laying around really. Something about chili reminds me of being a little kid and my mom making her famous chili & corn chips dish. Nostalgic food is always a plus in my book.

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I happened to have a couple cans of beans, half a bell pepper and some soyrizo in my fridge so I figured I’d throw it all into the crock pot along with some other veggies I purchased and call it a chili. I mean, just look at how gorgeous those vegetables are together!!

Fellowship of the Vegetable Vegan Chili

I’m forgoing the corn chips this particular occasion and opting instead to spoon my chili over a baked potato with some Daiya and avocado to top it off. Thank god for air conditioning, because it’s still hot as a mofo here and I may just be crazy for making such a warm dish.

Now, this chili may look a bit pricey, but it makes a ton, so you can use it throughout the week (and it’s always better the next day). In the end it’s pretty cheap. I mean, can you imagine getting a bowl of chili in a restaurant for $1-2?? NOPE!

Fellowship of the Vegetable Vegan Chili 1

1 can organic kidney beans $1.19
1 can white beans $.89
1 5oz package tomato paste $.99
1/2 package soyrizo $1.75
1 organic zucchini $1.29
1 organic onion $.86
3 cloves organic garlic $.32
1/2 red bell pepper $.65
1 TBSP Cumin $.15
1/2 TSP Chili Powder $.06
1/2 TSP Salt $.01
1/2 TSP Pepper $.05
Chili Total $8.21 or $1.02 per cup 

2 cups chili $2.04
2 organic potatoes $3.06
1/8 cup Daiya Mozzarella Shreds $.31
1/2 avocado $.99
Meal Total: $6.40 or $3.20 per serving

What meal from your childhood do you like to veganize??

Soyrizo Chili & Baked Potatoes

Fellowship of the Vegetable Vegan Chili 2

By Kylie Bennett Published: September 9, 2013

    Vegan soyrizo chili full of fresh veggies and served over a hot baked potato. A hearty gluten-free meal.

    Ingredients

    Instructions

    1. Sauté onions and garlic in a little bit of water (I wanted to avoid oil) with salt and pepper until translucent.
    2. Throw all the ingredients (except Avocado & Daiya) into a crock pot or large pot and cook over low heat for a couple hours. Stirring occasionally.
    3. Preheat oven to 375°. Poke holes in potatoes and bake them for about 45 minutes.
    4. Spoon chili over baked potato. Sprinkle with Daiya and top with sliced avocado.

      15 thoughts on “Homemade Soyrizo Chili & Baked Potatoes

      1. kendy

        i am actually using soyrizo tonight. i was going to add potatoes to the mix but the organic selection at the store was lacking what i needed! your chili sounds tasty!

        Reply
      2. Angie

        This sounds amazing. I can’t wait for the weather to cool down so I can try it out.
        I would love to try to veganize chili rellenos, my mom would always make them for me!

        Reply
        1. Kylie Bennett Post author

          Comfort food indeed! I love a good chili and it really is the easiest thing in the world to make. Let me know how you like it if you try it!!

          Reply
      3. GiGi

        That is such a nice memory of your mom making chili and corn chip casserole. my mom tried to kill me with the point of a corn tortilla chip once, so I am glad that you left out the chips and opted for a potato. Soyrizo is big in my book.

        Reply
      4. Cadry

        This sounds so delicious! Chili is always a big win in my book. I know what you mean about eating warming food in this hot weather, but I’m sure fall will arrive in earnest in no time!

        Reply
      5. Andrea

        Chili is one of our favorite meals no matter if the weather is cool or hot. If you make it spicy enough it will make you sweat — that will cool you off. :D

        Reply

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