1 tbsp oil
1 red onion, finely diced
3-4 cloves garlic
2 15oz cans pinto beans, drained and rinsed (3 1/2 cups cooked)
1 15oz can black beans, drained and rinsed (1 3/4 cups cooked)
1 15oz can kidney beans, drained and rinsed (1 3/4 cups cooked)
1 cup TVP
2 15oz cans diced fire roasted tomatoes
3 cups vegetable broth
1/4 cup nutritional yeast
1 tbsp cocoa powder
1 tbsp chili powder
1/8-1 tsp cayenne pepper, to taste
1 1/2 tsp salt, or to taste
Vegan sour cream
Vegan shredded cheddar cheese
Heat oil in a large pot over medium heat. Add the onion and a pinch of salt and sauté until soft, about 5-7 minutes. Add the garlic and let cook for about 30 seconds.
Add the pinto, black, and kidney beans along with the dehydrated TVP, canned tomatoes, broth, nutritional yeast, cocoa powder, chili powder, cayenne pepper and a teaspoon of salt.
Turn the heat up and bring to a simmer, lower the heat and let simmer covered for about 15 minutes, stirring occasionally. Taste and add salt to taste.
Serve hot with cornbread (optional) and toppings of your choice.
Amount Per Serving: CALORIES: 451 TOTAL FAT: 5g SATURATED FAT: 1g
UNSATURATED FAT: 4g CHOLESTEROL: 0mg SODIUM: 1126mg
CARBOHYDRATES: 74g FIBER: 27g SUGAR: 8g PROTEIN: 33g