This is so easy and so hearty and so healthy! It’s full of fiber, vitamin A, vitamin C, zinc, and potassium. It also is a great source of protein.

1 tbsp avocado oil

1 large red onion, diced

5-6 garlic cloves, diced

1 large green bell pepper, diced

1 large red bell pepper, diced

1 large yellow bell pepper

1 can black beans

1 can kidney beans

1 can cannelli beans

1 tbsp tomato paste

2-3 tbsp chipotle peppers in adobo sauce (blended)

1 cup quinoa (rinsed)

1 tube Trader Joes’ soy chorizo

1 tbsp cumin

1 tbsp paprika

1 tbsp chili powder

2 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tsp red pepper flakes or cayenne

1 large can (28 oz) of diced tomatoes

4-6 cups of vegetable broth

 

Directions:

Warm large stock pot with olive oil and sautee onions until translucent, about 4-5 minutes

Add garlic until fragrant, about 1 minute

Add bell peppers, stir for one more minute

Add remainder of ingredients, bring to a simmer, cover for 15 minutes, remove soy chorizo from casing

Add more spices as you like

Cook for about 20 minutes or until quinoa is ready

Top with vegan sour cream and cilantro.

I like to serve this with cornbread. If you want to veganize a boxed cornbread like Jiffy or Trader Joes’ cornbread, sub the milk for a plant milk (I like Macadamia milk as it’s more rich than almond) and sub the egg for a flax egg (1 tbsp of flax, 5 tbsp of water and let it sit for a minute to thicken)