Ingredients
Scale
- 1 large yellow onion, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 (10-ounce) package sliced white button or crimini mushrooms, roughly chopped
- 6 cloves garlic, minced
- 2 (15-ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans)
- 2 (28-ounce) cans fire-roasted crushed tomatoes (Muir Glen Brand)
- 2 cups low-sodium vegetable broth (I like Imagine Brand)
- 1 (8-ounce) package seitan, drained, rinsed and finely diced into ¼’ inch pieces (I use Sweet Earth brand Traditional flavor strips or slices); Substitute with crumbled or finely diced tempeh to make gluten-free
- 2 tablespoons dried oregano
- 1 tablespoon cumin
- 2 teaspoons ancho chili powder
- 1 teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- 1 (5-ounce) box baby spinach, chopped
- Garnishes: Sliced avocado, unsweetened soy yogurt, shredded vegan cheddar and fresh cilantro
Instructions
- In a large pot, sauté onion in a couple tablespoons of water over medium heat for about 3 minutes until slightly tender. Add celery, carrot and mushrooms and cook for another 10 minutes, adding a couple tablespoons of water as needed to prevent sticking, until all vegetables are tender. Add garlic and cook for another 2-3 minutes.
- Add beans, tomatoes, vegetable broth, seitan, oregano, cumin, chili powder, cumin, cinnamon and maple syrup. Cook over medium heat for about 10-15 minutes until heated through. About 2 minutes before serving, stir in spinach. Allow to wilt. Serve in large, shallow bowls topped with avocado, soy yogurt, shredded vegan cheddar and fresh cilantro.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: Vegan