This falls into the blissful, classic category of soups and stews that are even better after a few days. Stir vegetable juice cocktail, diced tomatoes, tomato soup, chorizo sausage, green chiles, chili powder, and adobo seasoning into mixture until combined. Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon.
Add the beans and cook for 20 minutes or until the desired thickness is achieved. Cook, uncovered, an additional 30 to 45 minutes on low-medium heat, or until the chili is thickened and the meat is fork-tender. No-salt-added tomatoes and tomato sauce as well as salt-free seasoning blend keep the sodium down in this hearty, meatless bowl of chili.
Jamie Oliver suggests using leftover turkey for this chili, but you can use whatever kind (and amount) of meat you have …