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Homestyle Chili with a Twist

Just like mom used to make it –except this hearty bowl of chili features spicy chorizo vegan crumbles. Top it with sour cream and shredded cheddar cheese for a satisfying indulgence.

Servings: 2-3

Ingredients

  • ¼ cup Diced yellow onion
  • 1 slice Fire roasted tomato, diced
  • 1 can (10 oz.) Kidney beans
  • 6 oz. MorningStar Farms Chorizo Vegan Crumbles
  • 1 Tbsp Tomato sauce
  • 1 tsp Chili powder
  • 1 tsp Roasted garlic
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 Tsp Shredded cheddar cheese
  • 2 Tbsp Sour cream
  • Fresh marjoram
  • Lime wedges
Ingredients

Ingredients

  • ¼ cup Diced yellow onion
  • 1 slice Fire roasted tomato, diced
  • 1 can (10 oz.) Kidney beans
  • 6 oz. MorningStar Farms Chorizo Vegan Crumbles
  • 1 Tbsp Tomato sauce
  • 1 tsp Chili powder
  • 1 tsp Roasted garlic
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 Tsp Shredded cheddar cheese
  • 2 Tbsp Sour cream
  • Fresh marjoram
  • Lime wedges

Directions

1. Place onions, tomato, and kidney beans in pot. Simmer 5-7 minutes.
2. Heat chorizo crumbles in pan.
3. Add chorizo crumbles, tomato sauce, and spices to pot. Simmer for 5 minutes.
4. Plate chili. Garnish with shredded cheddar, sour cream, and marjoram.

Directions

Directions

1. Place onions, tomato, and kidney beans in pot. Simmer 5-7 minutes.
2. Heat chorizo crumbles in pan.
3. Add chorizo crumbles, tomato sauce, and spices to pot. Simmer for 5 minutes.
4. Plate chili. Garnish with shredded cheddar, sour cream, and marjoram.

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