As the cold weather has descended upon us, this is a perfect warming lunch or dinner. Top with cilantro, avocado, vegan sour cream or cheese and serve with toast or crusty bread for dipping.
Ingredients (Serves 6)
| 1/2 cup | olive oil |
| 1 | onion, diced |
| 4 cloves | garlic, minced |
| 1/2 tsp | whole fennel seeds |
| 3 cups | mushrooms, sliced |
| 6 tbsp | Mexican chilli powder |
| 2 | Beyond Meat Italian sausages, chopped |
| 1 | yellow pepper, chopped |
| 1/2 tsp | sea salt |
| 1 tbsp | fresh oregano |
| 1 tbsp | fresh basil |
| 1 tbsp | tomato paste |
| 2 x 28 oz cans | diced tomatoes |
| 19 oz can | black beans, drained and rinsed |
| 19 oz can | white beans, drained and rinsed |
| 4 cups | water |
| 2 | vegan beef flavoured stock cubes (McCormick makes a good one) |
Directions
- Heat olive oil in large pot over medium high heat and add onion and garlic.
- Add fennel seeds and mushrooms and cook until mushrooms start to brown and release their liquid.
- Add chilli powder and sausage, stir and cook for a few seconds.
- Add remaining ingredients, stir, turn heat to high and bring to a boil.
- Reduce heat to medium and simmer for 20 – 30 minutes.