This is our first vegan recipe we found that was worth keeping. Forget “vegan”, this is easily a favorite over all recipes.
Serves 6 – 8
1 tbsp. olive oil
2 garlic cloves
1 onion, diced
1 poblano pepper, diced
2 jalapeno peppers, diced
2 carrots, peeled and diced
2 tbsp. cumin
2 tsp. coriander
1 15 oz. can fire roasted tomatoes
1 large can crushed tomatoes
2 cans corn, rinsed and drained
2 cans black beans, rinsed and drained
4 cups vegetable broth (about 2 cans)
1 avocado, diced
¼ cup chopped cilantro
1 bag tortilla chips
Note: We don’t like onions too much so we use 1/2 onion. If you are sensitive to spicy foods, use 1 jalapeno pepper and 1/2 a pablano pepper. That is not spicy at all. For the tortilla chips, we used this:
- Dice the onions, peppers, garlic, and carrots.
- In a large pot (5 – 6qt), heat olive oil over medium heat.
- Add onion, pablano pepper, garlic, and a pinch of salt. Stir and cook until onion is translucent. (about 7 minutes)
- Add the jalapeno peppers, carrots, cumin, and coriander. Stir and cook until the carrots are tender. (about 5 minutes)
- Add the corn, black beans, tomatoes, and vegetable broth.
- Stir and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Serve. Top with crushed tortilla chips, diced avocado, sprinkle cilantro and lime wedge.
The original recipe can be found in the link below. In that recipe they make their own tortilla strips. We were a little lazy.