Taco Stew

Warm up with a hearty bowl of my flavorful taco stew! Made with soy curls, bell pepper, pinto and black beans, sweet corn, juicy tomatoes, and perfectly spiced with south-of-the-border seasonings, it’s the ultimate comfort food for any taco lover.

Ingredients

4 ounces Butler Soy Curls

1 onion, diced

3 garlic cloves, minced

1 cup diced bell pepper, any color is fine

2 cups vegetable stock

1 - 15 ounce can pinto beans, drained and rinsed

1 - 15 ounce can black beans, drained and rinsed

1 - 28 ounce can diced tomatoes

1 - 4 ounce can chopped green chiles

1/2 cup chopped black olives

1 1/2 cups frozen corn

1 tablespoon apple cider vinegar

1 chopped chipotle pepper in adobo sauce or 1/4 + teaspoon ground chipotle powder

1/4 cup taco seasoning, homemade or store-bought

3 tablespoons ranch seasoning, homemade or store-bought

Optional garnishes: plant-based sour cream, diced avocado, chopped cilantro, sliced scallions, crushed baked tortilla chips

Instructions

1. Put the soy curls in a bowl and cover with boiling hot water, soak for 10 minutes. Drain, and then put them in a food processor and pulse until crumbly. Set aside.

2. In a large pot, saute the onion, garlic, and bell pepper adding a tablespoon or 2 of water to prevent sticking, over medium-high heat for about 5 minutes until the onions are translucent.

3. Add the remaining ingredients except the optional garnishes, bring to a boil, then reduce heat to a gentle simmer. Allow the stew to simmer for 45 minutes. Serve with your favorite garnishes.

   Serves 4-5