- Course: Soups and Stews
- Cuisines: American, Mexican, Tex-Mex
- Season: Winter
This recipe is based on one from Almost Vegetarian Entertaining, but over the years I kept tweaking until I got it just how I like it. Depending on my mood, I sometimes use other beans, such as great northern, cannellini, pinto, or adzuki.
Ingredients
- 2 can petite diced tomatoes
- 1 can tomato paste
- 2 can dark red kidney beans
- 1 can black beans
- 1 can butter beans
- 1 cup textured vegetable protein (TVP) (or 1 package Morningstar grillers crumbles)
- 1 tablespoon chipotle pepper powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 ounce sweet vermouth (optional)
- 5 dash angostura bitters (optional)
- 1 tablespoon minced garlic
- 2 cup diced bell pepper
- 2 cup diced yellow onion
- 2 cup thinly sliced celery
- For: 4
- Preparation: 20 min
- Cooking: 30 min
- Ready in: 50 min
Instructions
- Sauté onion and celery in oil over medium-high heat for 3-5 minutes. Add green pepper and garlic and continue for another 5 minutes. Add spices and continue to cook for another 1-2 minutes. Add tomatoes, TVP, beans, vermouth, bitters, and bay leaves. Simmer for 15 - 30 minutes. Thicken with tomato paste if necessary. Add cilantro. Remove bay leaves before serving