Soyrizo Chili

By bakers_delight85

Ingredients

• 1 package Soyrizo, 12 Oz
• 2 cans Black Beans, 15 Oz., Drained And Rinsed
• 1 can Cuban Style Black Beans, 15 Oz, (can Substitute Chili Beans Or Any Bean You Like)
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1-1/2 cup Diced Bell Peppers (i Use The Frozen Tricolor Blend)
• 1 cup Mushrooms, Sliced
• 1 cup Frozen Corn
• 2 cans Diced Tomatoes, 15 Oz With Juice
• 1 cup Vegetable Broth
• 1 whole Medium To Large Zucchini, Diced Or Grated
• 1/2 teaspoons Cumin
• 1 Tablespoon Chili Powder
• 1 teaspoon Black Pepper, Ground
• 1 whole Bay Leaf
• 1/2 Tablespoons Mexican Oregano
• 2 Tablespoons Chopped Cilantro

Preparation

Step 1

In a 4-6 quart slow cooker, put in all ingredients except the cilantro. Stir well, and cook on High for 3-4 hours, or Low for 6-8.

When it is done, add cilantro just before serving. Check for salt – it may need some added at the end. There is a lot of sodium in the beans, Soyrizo, and tomatoes, so it may not need it.

Serve with rice, cornbread, sour cream, cheese, and fresh diced onion – or whatever you like your chili with!