Pretty simple and the secret is... Butternut squash.
Cook down your aromatics (onions, garlic, and your favorite peppers) with a good vegan chorizo.
Cut some butternut squash into cubes and boil them. When they're done mash them up like mashed potatoes.
Mix your aromatics and vegan chorizo with a canned bean medley into a slow cooker with veggie broth. Then mix your mashed up butternut squash into the chili broth and it will turn the broth thick and creamy. I like to add a ton of tapatio hot sauce, too. So good.
