CHi-Rizo Chili

CHi-Rizo Chili

When cold weather arrives, there's nothing like getting cozy with a hearty bowl of chili. Our perfectly-seasoned CHi-Rizo makes an excellent base for chili. We’ve utilized packaged seasoning and canned beans to make this recipe super simple without skimping on flavor. 

Ready in 1 hr and 30 min  

Serves 4 - 6


  • 2 tablespoons olive oil 
  • 1 medium yellow onion, diced
  • 2 ribs of celery, sliced
  • 2 cloves garlic, minced
  • 1 box (10oz) CHi-Rizo Plant-Based Pork
  • 3 tablespoons chili seasoning mix, divided
  • 1 can black beans
  • 1 can kidney beans 
  • 1 can pinto beans
  • 1 can or jar chunked tomatoes
  • 3 tablespoons cocoa nibs 
  • Salt and pepper to taste 

For serving

  • 1 red onion, diced
  • 1 avocado, diced
  • Vegan creamy topping of choice 
  • Fresh cilantro 

STEP 1 In a heavy-bottomed pot or dutch oven heat the oil over medium-high heat. Add the onions and celery, and cook until soft; about 6 minutes. Add the garlic and cook for about 3 more minutes or until soft and fragrant. Add the CHi plant-based meat and half the seasoning mix. Use a wooden spoon to break up the ‘meat’ and combine everything together in the pan. Continue to cook until ‘meat’ starts to crisp, stirring occasionally. 

STEP 2 Add the beans and their liquid along with the tomatoes, cocoa nibs and the rest of the seasoning. Bring the mixture up to a bare boil and reduce down to a simmer. Simmer for at least 1 hour, seasoning with salt and pepper to taste. Serve with diced red onions, avocado, vegan sour cream and fresh cilantro. 

Bowl of vegan chili

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