| | Directions | | In a large pan, saut the onion and spices. Add Boca crumbles, saut for a few minutes longer to break up the Boca Crumbles. Add pepper and garlic and saut for 1 minute. Add cocoa powder, diced tomatoes, and the tomato paste mixed with water using the large diced tomato can. Bring to a boil and add the beans and corn. Add the bulgur (if using instead of the Boca crumbles). Reduce heat to low and simmer, uncovered for 30-45 minutes or until bulgur (if using) is cooked. Add salt and pepper to taste. Serve with vegan cornbread. |
|
|
| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 sweet onion, chopped (large) |
| - | | 2 tablespoons chili powder |
| - | | 1/2 teaspoon cumin |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 pepper, chopped |
| - | | 2 cloves garlic, chopped |
| - | | 1 tablespoon unsweetened cocoa powder |
| - | | 1 can diced tomatoes (28 ounce can) (large can) |
| - | | 1 can tomato paste (small can) |
| - | | water |
| - | | 1 can kidney beans, rinsed and drained (15 ounce can) |
| - | | 1 can black beans, rinsed and drained (15 ounce can) |
| - | | 1 can red beans, rinsed and drained (15 ounce can) |
| - | | 1/2 cup Frozen corn |
| - | | 2 cups Boca Crumbles or 1/2 cup bulgur |
| |
| |
