Beef, Black Bean & Chorizo Chili

Before we started eating vegan this was one of my favorite chili recipes. I decided to vegan it but was a little skeptical, but it turned out just as good as the original version. Below is my take on the recipe. Enjoy!



2  links Soyrizo 
1 package Gardein Beefless Beef Tips
1 1/2  cups  chopped onion
4  garlic cloves, minced
1  (7-ounce) can chipotle chiles in adobo sauce
3  tablespoons  tomato paste
2  teaspoons  sugar
1  teaspoon  salt
2  teaspoons  unsweetened cocoa
1  teaspoon  ground coriander
1  teaspoon  dried oregano
1  teaspoon  ground cumin
1  cup  dry red wine
1/4  cup  fresh lime juice
2  (14-ounce) cans vegetable broth
1  (28-ounce) can whole tomatoes, undrained and chopped
2  tablespoons  cornmeal
2  (15-ounce) cans pinto beans, rinsed and drained
1  (15-ounce) can black beans, rinsed and drained


Heat a Dutch oven over medium-high heat.  Add onion and garlic to pan; sauté 3 minutes.



 Add chorizo to pan; sauté 3 minutes or until browned. Cook as package indicates and it's done.



 Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly.



Stir in red wine, lime juice, vegetable broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally. Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minute



The flavors of this chili are just wonderful. It makes alot so I froze half of it for a later date. This is a must try!