Feel free to adjust the chilis for your level of heat.
Ingredients
- 2-3 tbsp olive oil
- 1 medium onion onion (or half of a large onion), chopped
- 2 serrano or jalapeno chilis, deseeded and minced
- 1/2 tsp MSG (optional)
- 1/2 tsp white pepper
- 1/2 tsp dried red chili powder (such as Gochugaru or Aleppo pepper)
- 4 cloves garlic, minced
- 12 ounces package of Impossible or Beyond vegan meat
- 3 tbsp taco seasoning
- 1 tbsp tomato paste
- 16 ounces canned crushed tomatoes
- 16 ounces canned black beans drained
- 16 ounces canned white beans drained
- 16 ounces canned pinto beans NOT drained
- 4-16 ounces black olives, whole or sliced optional
- 1-2 cups water
- salt to taste
- 1 tsp sugar
- 1 tsp Tajin (chili lime salt)
Garnish options
- lime wedges
- corn chips
- additional olives
- vegan cheese
Instructions
- Heat the olive oil in a Dutch oven or large soup pot. Add the onion and sauté several minutes. Then add the green chili and cook 1-2 additional minutes.
- Add the MSG, white pepper, dried red chili, garlic, and plant-based meat. Cook, stirring often, until the plant-based meat browns.
- Add the taco seasoning, tomato paste, crushed tomatoes, various canned beans, optional black olives, water, salt, sugar and Tajin. Bring to a boil, the lower the heat and simmer 45-60 minutes.
- Taste for seasoning. Garnish with any of the following: lime wedges, corn chips, additional olives, and vegan cheese.