Spicy Chili and Cornbread

This chili was perfect now that the weather has started cooling down in Berkeley. I made it using black beans, kidney beans, and Trader Joe’s Soyrizo. The soyrizo already has a spicy kick to it, so I didn’t need to spice it much on my own, but if you made this with meat (I think ground turkey would be a good substitute!) that isn’t already spiced, you would want to add some extra flavor when you cook the meat. My only regret was that I bought but forgot to include sweet potato in the chili, although it was still really good without it!   

Spicy Soyrizo Chili

-1 can kidney beans, 1/2 can black beans

-1.5 packages of TJ’s Soyrizo (this is ~2.25 lbs, so if your subbing with meat aim for that)

-1 can fire roasted diced tomatoes

-3/4 cup veggie broth (or chicken if thats your thing)

-1 large sweet potato, cubed ~1/2 in thick

-1/2 sweet onion, chopped

-3 garlic cloves, crushed

-1.5 tsp tumeric

-2 tsp dried oregano
heat olive oil in a large pot over medium high heat, then add in soyrizo, mashing it so it becomes small crumbled pieces. Let that cook until it starts to become fragrant, about 2 minutes, then movie it aside and make room to saute the onion. When the onion becomes translucent, mix it in with the soyrizo, and push that aside to cook the sweet potato. I would give the sweet potato about 4-5 minutes to cook, but I never got to this step so that’s just my guess. Occasionally stir the soyrizo and onion so that it doesn’t become stuck to the bottom of the pot. When the sweet potato cubes have cooked add tumeric & crushed garlic and stir with everything else in the pot. Then add the oregano, tomatoes, beans, and broth. Stir the pot and heat to a low simmer. Let the chili cook covered for 30 minutes (stir occasionally). Taste it and adjust the spices however you need after this time. Simmer for a little bit longer if you added spices, but if you didn’t it should be ready to eat! Enjoy with a side of cornbread (because chili + cornbread = 💕)  

Cornbread recipe:

3/4 cup cornmeal

1 1/2 cups almond milk

2 cups whole wheat flour

1 egg

1/2 tbs baking soda

1/3 cup cane sugar

1/2 tsp pink sea salt

1/4 cup olive oil

Preheat oven to 350 degrees. Mix the milk and cornmeal and let it sit for five minutes. Mix the flour, salt, baking soda, and sugar. After 5, combine the cornmeal mixture, with your dry ingredient mixture. Add the egg and olive oil. Combine. Pour this into a greased loaf pan or muffin pan or souffle dishes if you’re like me and that’s all you got. Bake for 30-35 minutes. 


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