Hold on to your hats, cowboys, this chili will even make a vegan-skeptical meat eater full and happy! The Soyrizo adds a ton of flavor to this rustic dish and the combination of pinto and black beans will fill you up in no time!
1/2 onion, chopped 3 carrots, chopped 1 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 (14oz package) Soyrizo 1 (15oz) can diced tomatoes 1 (15oz) can pinto beans 1 (15oz) can black beans 1 cup elbow noodles avocado
Sauté the Onions, Tomatoes, and Carrots
In a large pot on your stove, sauté the chopped onion, carrots, and can of diced tomatoes together. Add in the chili powder, cumin and oregano.
Add in the Soyrizo and Beans
After about 5 minutes, add in the full package of Soyrizo and both cans of pinto and black beans including the liquid in the can. Continue cooking another 30 minutes until the carrots go soft.
Cook the Elbow Noodles
While the chili s simmering, cook 1 cup of elbow noodles. When done, drain and set aside. When the chili is done, serve over the noodles and top with any avocado and additional chopped onions as desired!