Taco Stew
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
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.
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.
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