Spicy Fresh Tomato and Soyrizo Chili

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None of my buddies know this isn't the real thing and I'm not telling.

 

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.

 

 

 

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