by leaving the chorizo out you have a great vegan chili.  I make it that way all the time!

Black Bean and Chorizo Chili

Cooking Spray
2 canned chipotle chiles in adobe sauce, drained and finely chopped
1 ¾ cups chopped onion
11/2 cups chopped green bell peppers
1 ½ cups chopped red bell pepper
5 garlic cloves, minced
3 links Spanish chorizo sausage, diced (about 61/2 ounces)
1 ½ tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15 ounce) cans black beans, rinsed and drained
3 (14 ounce) cans whole peeled tomatoes, undrained and chopped
1 (8 ½ ounce) can no salt-added whole kernel corn, drained
1 ½ ounces semisweet chocolate, chopped
¾ teaspoon salt
½ teaspoon black pepper

Heat a large Dutch oven over medium high heat. Coat pan with cooking spray. Add chiles, onion, bell peppers, garlic, and chorizo, and sauté 5 minutes or until tender. Add chili powder and next 7 ingredients, stirring to combine; bring to a boil. Reduce heat; simmer, covered 30 minutes, stirring occasionally. Remove from heat and stir in chocolate, salt and pepper. Yield 12 servings (serving size: 1 cup)
 

I posted two of my favorite vegan/vegetarian recipes.  Many recipes can be made vegan.  Just think about the ingredients--for example, use vegetable broth instead of chicken or beef broth.  Substitute beans or mushrooms for meat.   Of course, not all recipes can be made vegan but when you look at a recipe think about what substitutions you can make.   Let us know how you make out!

let me know what you think after you try them. Enjoy!