SOY CHORIZO AND TWO-BEAN CHILI

Ingredients 

• 1 (12 oz) package soy chorizo, casings removed
• 1 (14.5 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can black beans, drained and rinsed
• 1/2 white onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 2 small jalapeno peppers, minced
• 1 Tbs. extra-virgin olive oil
• 1 (14.5 oz) can fire-roasted tomatoes, with their juices
• 1 (14.5 oz) can vegetable stock
• 1 Tbs. ground cumin
• 1 Tbs. ground chili powder
• 1 tsp garlic salt
• 1 Tbs. Mexican oregano
• 1 cup fresh cilantro, roughly chopped (plus more for garnish)

Directions

• Heat the oil in a large pan, or dutch oven. Add the onions, red bell pepper and jalapeno peppers; saute for 6 minutes.
• Add the garlic, along with the spices and Mexican oregano; bloom for 30 seconds.
• Add the soy chorizo and break up with the wooden spoon, until crumbled, 2 minutes.
• Add the beans, tomatoes and broth. Simmer for 45 minutes. Stir in the cilantro and simmer 15 more minutes.