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Nancy Olah

Vegan Chorizo and Black Bean Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 5 to 6 people
Cuisine: Southwestern
Ingredients Method

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium Vidalia onion diced
  • 2 garlic cloves pressed or minced
  • 1 red Cubano pepper diced
  • 1 orange Cubano pepper diced
  • 1 green Cubano pepper diced
  • Sea Salt and freshly ground pepper
  • 1 15 ounce can organic fire roasted or regular diced tomatoes
  • 1 10 ounce can organic diced tomatoes with green chilis
  • 2 15 ounce cans organic black beans drained and rinsed
  • 10- ounce package No Evil Foods El Capitán Chorizo formerly known as El Zapatista, casing removed, sliced, and either chopped, crumbled, or torn into smaller pieces
  • 2-3 tablespoons chopped fresh cilantro

Method
 

  1. Turn on your multifunction slow cooker to sauté and heat to 250 degrees. (Or heat a large skillet over a burner, if your slow cooker doesn’t have a sauté function.) Add the olive oil, and then the chopped onions. Sauté the onion for 5-7 minutes until softened.
  2. Add the garlic and sauté for about a minute; then add the diced peppers, some sea salt and freshly ground pepper and continue sautéing for about 5 more minutes. (If you have been using a skillet for sautéing instead of a slow cooker, now is the time to add the contents of your skillet to your slow cooker.)
  3. Add the organic diced tomatoes (fire roasted or regular), the organic tomatoes with green chilis, and the organic black beans. Cover and cook on high for between 60- 90 minutes. (Check to make sure that it is not getting too dry - I don't know how quickly your slow cooker cooks or how hot it gets! I cooked mine for 90 minutes, but yours may cook more quickly!)
  4. About 30 minutes before you are ready to eat (usually when I put the cornbread in the oven to bake!), turn the slow cooker to low, and add the No Evil Foods Chorizo. Cover and cook for about 20-30 minutes.
  5. Sprinkle on the chopped fresh cilantro. Ladle into bowls and serve with cornbread and zucchini and summer squash salad flavored with cumin and lemon.