1 28 oz can diced tomatoes
1 16 oz can refried black beans
1 16 oz can pintos (do not drain)
2 soy chorizo (TJ’s brand)
1 7 oz chipotle peppers in adobo sauce
4 cloves garlic
1 white onion
1 red pepper
cumin, oregano, salt and pepper
red chili flakes
In a large (stock) pot, on medium heat, saute onions and spices, add garlic and stir well. Next, saute crumbled soy chorizo (or other slausage) until browned. Add in tomatoes and then the beans. Cook over medium-low heat, stirring often, with lid cracked. After about 45 minutes, check the consistency. If you prefer the chili thicker, remove the lid and cook for an additional 20-30 minutes (or longer) on low. Remove the chipotle peppers before serving or storing.
Tonight, we served the chili with rosemary mashed potatoes and a swiss chard salad.