Ingredients
- Olive oil
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 jalapeño, finely diced
- 2 cans black beans
- 2 cans kidney beans
- 2 cans diced tomatoes
- ½ cup TVP or soy protein chunks
- 1 tbsp tomato paste
- 2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
- 1 tsp BBQ sauce
- 3 tbsp chili powder
- 3 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 4 cups vegetable broth
Topping Options
- Fresh cilantro
- 1 avocado
- Tortilla chips
- Lime
- Vegan cheddar
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat olive oil in a large pot over medium-high heat. Add the onion and sauté for 3–5 minutes until slightly translucent.
Step 2
Add the garlic, jalapeño, bell pepper, chili powder, cayenne, smoked paprika, and cumin. Sauté for a few minutes. Add the tomato paste and cook for another 2–3 minutes, adding a splash of water if needed.
Step 3
Add the broth, black beans, kidney beans, tomatoes, chipotle peppers, adobo sauce, and soy protein. Season with salt and pepper.
Step 4
Bring to a boil, reduce the heat, cover, and simmer for at least 1 hour, stirring every 10 minutes.
Step 5
Taste and adjust the seasoning. Stir in the BBQ sauce for a little sweetness, then serve with your favorite toppings.
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