Ingredients.
🔹2 cups mixed beans of choice
🔹1 cup corn, fresh or frozen
🔹1/2 cup TVP*
🔹2 bell peppers
🔹1 celery stalk
🔹1 carrot
🔹1 small onion
🔹3 garlic cloves
🔹1 jalapeño
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)
Spices:
1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano
Salt and pepper to taste
Chili flakes (optional)
Method.
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!
Toppings:
Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream, yogurt or cheese shreds
