Spicy Fresh Tomato and Soyrizo Chili

[Guest guest]

Spicy Fresh Tomato and Soyrizo Chili

 

1 tablespoon canola oil

1/2 lb. Soyrizo chopped up

1 large onion, chopped

1 green bell pepper, chopped

2 garlic cloves, minced

2 lbs. chopped fresh ripe tomatoes

1 (lb.) can pinto beans,rinsed & drained

2 cups vegi broth

1 1/2 to 2 tablespoons chili powder

1 jalapeno pepper, minced

1 teaspoon ground cumin

1/3 cup chopped fresh cilantro

1/8 teaspoon cayenne pepper

1 cup fresh corn kernels

 

Heat a large soup pot over medium-high heat until hot.

Add oil heat until hot. Add Soyrizo; cook 3 to 4

minutes or until Soyrizo begins to cook up and brown.

Add onion, bell pepper and garlic; cook 3 to 4 minutes

or until vegetables begin to soften. Stir in tomatoes,

beans, broth, cilantro,

minced jalapeno, chili powder, cumin,and cayenne

pepper. Bring to a boil; reduce heat to

low. Simmer on low, covered, half hour. Stir in corn,

and cook about 5 more minutes. Ready to eat.