Spicy, vegetarian (if you’re watching dairy, this one’s vegan) and, of course, gluten free! This recipe can be adjusted according to your liking in heat, spice, texture, and thickness. Meat lovers won’t miss a thing with the addition of crumbled veggie burgers giving it not only the look of ground beef, but the texture as well.
To start – dice scallions and onions and chop mushrooms and bell pepper. I prefer red peppers for the sweetness and baby portobello mushrooms for their intense flavor.
Sauté until all is soft and the mushrooms start to give off their juices. I always cook with extra virgin olive oil because I love the fruitiness!
A crumbled veggie burger or two will up the meat factor and boost the flavor. I used a portobello veggie burger here.
Sauté together with oregano, cumin, chili powder, paprika, garlic powder, and crushed red pepper.
And finally beans: I used cannellini, red kidney beans, and black beans. The protein in this dish is through the roof!
3-1 water and vegetable stock finish it up. Use less liquid for a thicker consistency.
Let simmer for about 30 minutes.
I hope you try this dish. Spoon into a pretty bowl with a couple slices of jalapeno pepper and a dollop of sour cream. Serve with tortilla chips.