Delicious Plant Based Taco Chili Soup 🌱 🌮 🍲

 

• 1 link spicy Impossible sausage, casing removed
• 1 red onion, chopped
• 1 jalapeno pepper, minced
• 1 tbsp. chopped garlic
• 2 colorful bell peppers, chopped (I used one red & one orange)
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. coriander
• 1/2 tsp. dried oregano
• 1 - 10oz. can Rotel tomatoes
• 1 - 7 oz. can chopped green chiles
• 1 - 15 oz. can corn, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 - 15 oz. can pinto beans, rinsed & drained
• 4 cups reduced sodium vegetable broth
• 1 - 13.7 oz. package Gardein ground beefless

Heat a large pot over medium heat.  Generously spray with avocado oil spray, add the sausage link.  Use a wooden spoon to break it up, cooking for about 2 minutes, until browned.

Add the chopped onion, jalapeno and garlic to the pot and continue cooking until onions are translucent, 3-5 minutes.

Add the chopped bell peppers and continue to cook until softened, 4-5 minutes.

Reduce heat and add the Rotel tomatoes, green chiles, corn and beans to the pot.  Stir to combine.  Add the chili powder, cumin, paprika, coriander and oregano and pour the broth over the top.  Stir to mix well.  

Raise the heat to bring the soup to a simmer and add the Gardein beefless to the pot.  Allow it to simmer for 15-20 minutes, stirring occasionally, reducing heat, as needed to keep it at a simmer.

Enjoy with toppings such as vegan sour cream, vegan cheese and avocado chunks.  YUMMY!