🔹2 cups mixed beans of choice
🔹1 cup corn, fresh or frozen
🔹1/2 cup TVP*
🔹2 bell peppers
🔹1 celery stalk
🔹1 small onion
🔹3 garlic cloves
1 tbsp olive or avocado oil
1 14 oz can (fire-roasted) tomatoes
5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
4 corn tortillas (plus more for the crispy topping)
1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt and pepper to taste
Chili flakes (optional)
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes.
Season with salt, pepper and chili flakes to taste.
Serve with desired toppings, and enjoy!
Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream, yogurt or cheese shreds