Y’all. I cannot stress enough just how delicious this recipe tastes. This is one of the first recipes I made when we went vegan. Then I spent the next couple of years perfecting it. My fiancé asks for it on a daily basis!
It’s perfect for the colder months but also makes a ton so we use it as a meal prep dish. The fiancé will put it cold on tortillas and wrap them up to take for his lunches. Beyond amaze balls!
I know it seems like a lot of ingredients and work but I swear to you it’s super easy and is incredibly worth it! I promise you!
- 2 tbsp extra virgin olive oil (EVOO)
- 2 large white onions
- 1 green pepper
- 16 Oz sliced mushroom package
- 1 cup raw cashews
- 1 1/2 tbsp minced garlic
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp ground cumin
- 2 tbsp chili powder
- 1/2-1 tsp red pepper flakes (depending on how hot or not hot you like things, adjust per your taste, we usually do 1 1/2 because we like spicy)
- 1/2 tsp cinnamon
- 1 tbsp sugar (optional)
- 4 Oz can fire roasted chilis
- 6 Oz can tomato paste
- 8 Oz can tomato sauce
- 28 ounce can crushed tomatoes
- 1-15oz can of each black beans, pinto beans, small red kidney beans (about 1 1/2 cups of you make them yourself)
- 1 1/2 cup frozen corn
- Chop onions and green pepper.
- Pulse mushrooms and cashews just a couple times, in batches, to make a crumbly texture.
- In a large pot, on medium heat, add the EVOO, onions, peppers, mushrooms and cashews. Sauté until all the moisture has evaporated.
- While your veggies are sautéing, drain and rinse your beans. Then mix together all of your spices and sugar until well combined.
- Once your veggies are ready, add your garlic and spice mixture and stir for about 1 minute.
- Then add your tomato paste and stir for about 1 minute.
- Now add your fire roasted chilis, crushed tomatoes and tomato sauce. Stir once or twice.
- Then add beans and corn, stir.
- Cover with a lid and let those flavors marry and everything heat up for about 30-45 minutes, stirring occasionally.
- Voila! Your omnivores will be fooled and your taste buds will be dancing with glee! We’ve served this over a bed of spinach or cornbread. We’ve put vegan sour cream on top. We’ve put it in a tortilla for lunch. We’ve used corn chips to dip in it. Literally the possibilities are endless!