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!

Be sure to watch the video for more tips.

Ingredients:

• 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

Directions:

1. Chop onions and green pepper.
2. Pulse mushrooms and cashews just a couple times, in batches, to make a crumbly texture.
3. In a large pot, on medium heat, add the EVOO, onions, peppers, mushrooms and cashews. Sauté until all the moisture has evaporated.
4. While your veggies are sautéing, drain and rinse your beans. Then mix together all of your spices and sugar until well combined.
5. Once your veggies are ready, add your garlic and spice mixture and stir for about 1 minute.
6. Then add your tomato paste and stir for about 1 minute.
7. Now add your fire roasted chilis, crushed tomatoes and tomato sauce. Stir once or twice.
8. Then add beans and corn, stir.
9. Cover with a lid and let those flavors marry and everything heat up for about 30-45 minutes, stirring occasionally.
10. 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!
11. Enjoy!