✓ 1 6 oz package. plant-based soy crumbles (see Note below)
✓ 1 15 oz can kidney beans rinsed and drained
✓ 1 15 oz can pinto beans rinsed and drained
✓ ½ cup fresh or frozen corn kernels
✓ 1 tablespoon. chili powder
✓ 1 tablespoon paprika
✓ 1 ½ teaspoons onion powder
✓ ½ teaspoon ground cumin
✓ ½ teaspoon Mexican oregano
✓ Salt and pepper to taste
Instructions
In a large saucepan, cook the onion, bell and red peppers, jalapeno, and garlic over medium heat for 5 minutes. Add 1 – 2 Tbsp. water to prevent sticking.
Stir in the remaining ingredients and add two cups of water. Bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender and chili thickens.
NOTE: There are a variety of soy curls you can use. I like Plant Boss or Bob’s Red Mill Textured Vegetable Protein.
