your game day favorite just got a flavor update – spicy chorizo! Spicy Chorizo Chili is an easy recipe you can make in a slow cooker, pressure cooker, or on the stove.
Spicy Chorizo Chili
This Spicy Chorizo Chili is a kicked-up red chili with layers of smoky, spicy flavor. I like to top it with cooling avocado or dairy-free sour cream, though extra fresh jalapeño slices are a delicious option if you want more heat.
We spent late summer and early fall in Columbia, Missouri, a lively college town where football season brings people together. Being here reminded me of the familiar comfort of game day—tailgates, friends, family, and big pots of chili shared on chilly evenings. That feeling inspired this recipe.
I first developed the Spicy Vegan Chorizo Sausage Crumbles and have been waiting to add them to a chili. This recipe begins with a classic red chili base and finishes with those savory vegan chorizo crumbles folded in for extra texture and spice. The result is better than I expected: bold, comforting, and perfect for serving a crowd on game day.
Slow Cooker or Pressure Cooker
This chili is flexible: make it in a Crock Pot, Instant Pot/pressure cooker, or on the stovetop in a Dutch oven. I’ve included clear instructions for each method so you can choose the one that fits your schedule. It holds well and reheats nicely, which makes it ideal for potlucks and game-day gatherings.
Recipe
Yield: 6–8 servings
Diet: dairy-free, egg-free, soy-free, oil-free, gluten-free, vegan
Ingredients
- 1 yellow onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 fresh jalapeños, stemmed and sliced
- 2 (14 oz) cans fire-roasted diced tomatoes
- 1 (4 or 7 oz) can diced Hatch green chiles
- 1 (15 oz) can pinto or cannellini beans
- 1 (15 oz) can kidney beans
- 2 tablespoons chili powder
- 3 teaspoons smoked paprika
- 3 teaspoons ground cumin
- Sea salt and freshly ground black pepper, to taste
- ⅓ to ½ cup water or vegetable broth, if needed
- ½ batch (about 2 cups) Spicy Vegan Chorizo Sausage Crumbles (see my earlier recipe)
Instructions
- Slow cooker: Combine onion, garlic, jalapeño, tomatoes and their juice, Hatch chiles, cannellini beans with their liquid, drained kidney beans, chili powder, smoked paprika, cumin, salt, and pepper in the slow cooker. Add a splash of water or broth if desired. Stir to combine. Cover and cook on high for 4–5 hours, checking and stirring occasionally. Add water or broth to adjust consistency while cooking.
- When the chili is thick and cooked through, stir in the Spicy Vegan Chorizo Sausage Crumbles until evenly combined. Taste and adjust seasoning before serving.
- Pressure cooker / Instant Pot: Add onion, garlic, jalapeño, tomatoes and their juice, Hatch chiles, cannellini beans with liquid, drained kidney beans, chili powder, smoked paprika, cumin, salt, pepper, and ⅓ cup water or broth to the cooker. Stir, seal the lid, and cook on high pressure for 25 minutes. Allow a natural release, then open carefully and stir in the chorizo crumbles. Adjust seasoning and consistency as needed.
- Stovetop: In a large Dutch oven or heavy pot, sauté onion and garlic in a little water until softened. Add jalapeño, tomatoes and their juice, Hatch chiles, cannellini beans with liquid, drained kidney beans, chili powder, smoked paprika, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 45–60 minutes, stirring frequently and adding water or broth to reach your preferred texture. Stir in the chorizo crumbles at the end and heat through.
- Serve immediately with toppings such as diced avocado, dairy-free sour cream, extra jalapeño slices, and lime wedges. This chili pairs well with cornbread, tortilla chips, or steamed rice.
Serving tips and variations: for a smokier profile, add a chipotle in adobo (finely chopped) or increase the smoked paprika. For a milder pot, remove the jalapeño seeds or use just one pepper. You can swap the beans for your favorites, and the chili will still be hearty and satisfying. Leftovers develop even more depth overnight and reheat beautifully on the stove or in a slow cooker.
GO MIZZOU!
About Kristina Sloggett: Kristina is the creator of spabettie, a blog she started in 2010 to share vegetarian recipes that evolved into vegan cooking. As the primary recipe developer and photographer for spabettie, she focuses on flavorful, vibrant plant-based dishes. She enjoys dachshunds, travel, and sharing simple, satisfying meals.
Printable recipe summary
Spicy Chorizo Chili — Quick Summary
Yield: 6–8 servings. Vegan, gluten-free, soy-free, oil-free. Main ingredients: onion, garlic, jalapeño, fire-roasted tomatoes, Hatch chiles, beans, chili powder, smoked paprika, cumin, and vegan chorizo crumbles. Choose slow cooker, pressure cooker, or stovetop method. Finish with avocado, dairy-free sour cream, jalapeño slices, and lime wedges.
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