I know the name is an oxymoron, but this is quick to prepare, even if it takes a while cooking! Usually I spend a lot of time making my meals from scratch, but sometimes I'm in a rush and throw something together that ends up pretty delicious! It's vegan, gluten-free, healthy, and smells great as you walk in the door.


1 onion
2 carrots
2 stalks celery
3 cloves garlic, minced
2 tablespoons olive oil
2-6 tablespoons chili powder (depending on how spicy you want your chili)
1 pack Soyrizo
28 ounces can whole tomatoes
15 ounces can black beans
15 ounces can pinto beans
15 ounces can kidney beans
2 cups good store-bought salsa- I used Trader Joe\'s chipotle-garlic
2 teaspoons salt
1 cup frozen roasted corn (or regular)


Step 1
Chop onion, carrot, \u0026amp; celery. Mince garlic.

Step 2
Heat olive oil in a skillet over medium heat. Stir-fry onion, carrot, celery until soft. Add garlic and stir-fry 1 more minute. Add chili powder and stir-fry 30 seconds.

Step 3
Add vegetables to pot. Stir-fry chorizo for 3-4 minutes, add that to slow cooker. If you like, deglaze pan with some tomato juice from the canned tomatoes and add that.

Step 4
Squeeze tomatoes between your fingers until they're in pieces and add to slow cooker. Drain \u0026amp; rinse beans, add to slow cooker. Add corn, salsa, \u0026amp; salt.

Step 5
Cook on low heat for 6-8 hours. Eat with your favorite chili toppings.