Cozy Chorizo Stew

Cozy, spicy, nutritious — the three words I’d use to sum up this delicious vegan chorizo stew. I’m always trying to find new creative ways to use Trader Joe’s soy chorizo because it’s absolutely dynamite, and I recently came across an old recipe I had saved for chorizo cassoulet. I modified that recipe slightly and used soy chorizo to develop this a delightful vegan dinner option.

The spicy chorizo adds the perfect amount of heat, while fresh thyme and parsley make the stew super aromatic and rich in flavor. There are lots of great veggies packed in this stew, and it reheats really well for lunch the next day. I’m trying to focus on healthy foods that nourish my body (and less processed sugar), so this is just the nutritious meal my body needs!

Ingredients

olive oil
1/2 package Trader Joe’s Soy Chorizo
1/2 package baby bella mushrooms, quartered
1 carrot, peeled and diced
1 yellow onion, diced
1 stalk celery, diced
salt and pepper
1 cup water
1/2 cup vegetable bouillon
1 can diced tomatoes
1/2 tsp paprika
1 can cannellini beans, drained and rinsed
1 handful kale, de-stemmed and chopped
1-2 Tbsp freshly chopped parsley
1 Tbsp freshly chopped thyme
fresh bread for serving if desired

Instructions
In a deep skillet over medium heat, add 1 Tbsp olive oil and crumble in soy chorizo. Cook about 3-4 minutes, stirring occasionally, until it is a little brown and crispy. Remove chorizo from pan and place in a bowl. Set aside. Add another 1 Tbsp olive oil to the same pan and add the mushrooms. Stir for about 2 minutes until mushrooms are slightly browned and softened. Next, add diced carrot, onion, and celery. Season with salt and pepper. Let cook for 3-4 minutes or until softened, stirring occasionally. Pour in water and crumble in vegetable bouillon, and stir to dissolve. Allow to come to a simmer. Add diced tomatoes and paprika, and bring back up to a simmer for 10-12 minutes or until the sauce has thickened slightly. Stir in kale and cannellini beans and cook for 5 minutes until kale is wilted, and add parsley and thyme for the last 2 minutes of cooking. Laddle into bowls and serve with fresh bread if desired.

Serves 4

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