Ingredients:
3 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 cups of frozen or canned corn
1/2 cup bulgur
3/4 cup dry texturized vegetable protein (TVP)
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon ground chipotle pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 14-ounce can diced roasted tomatoes
2 15-ounce cans of whatever type of bean you like (garbanzo, black, cannellini, fava, etc.)
4 cups vegetable broth
Frank’s RedHot Cayenne Pepper Sauce (if desired)
Vegan sour cream or cashew cream (if desired)
Directions:
Heat oil in a large stock pot over medium heat. Add onion and garlic. Cook, stirring, until the onion starts to soften, 3 to 5 minutes. Add corn and heat through. Add bulgur, TVP, chili powder, paprika, cumin, garlic powder, ground chipotle pepper, cayenne and salt and cook, stirring, until aromatic, 30 seconds to 1 minute. Stir in tomatoes and beans, then pour in broth. Bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened, about 45 minutes.
Notes:
If you like spicy chili, mix in a tablespoon or two of Frank’s. Top with vegan sour cream or cashew cream and chopped red onions.
