1 pkg vegan chorizo such as El Burrito Soyrizo
2.5 oz dried ancho chilies, stems and seeds removed
1 onion, roughly chopped
4 cloves garlic, peeled
2 Tbsp olive oil
4 ribs celery, diced
1 onion finely chopped
1 bell pepper, diced
4 small sweet potatoes, peeled and diced
1/2 cup sundried tomatoes packed in oil, diced
3 oz dried mushrooms (such as shitake, oyster, etc.), finely chopped
3 Tbsp chili powder
1.5 Tbsp Mexican oregano
1 tsp cinnamon
1 tsp cumin
3 bay leaves
2 Tbsp agave
3/4 cup reserved mushroom stock (see note)
2.5 cups water
salt & pepper
cilantro or scallions, for serving
In a large saucepan, combine dried chilies, roughly chopped onion and garlic cloves with enough water to cover.
Bring to boil, then cover and reduce heat to a simmer for 15 minutes.
Meanwhile, heat a large over med-high flame and add olive oil.
Add Soyrizo and brown lightly, about 5 minutes. Add celery, finely chopped onion and bell pepper.
Salt to taste.
Sauté until vegetables are crisp-tender, another several minutes. Add diced, hydrated mushrooms, chili powder, oregano, cinnamon, cumin and agave and cook until spices are fragrant. Add potatoes and sundried tomatoes. Toss to combine.
In a food processor, combine hydrated strained chilies, onion and garlic cloves with 1 cup chile cooking liquid. Purée until very smooth.
Add puréed chilies, reserved mushroom stock, bay leaves and 2.5 cups water to veggie mixture. Bring chili to a boil, then cover, reduce heat to a low simmer and cook for 1.5-2 hours.
Adjust for salt and pepper. Remove bay leaves. Serve topped with cilantro or scallions.