Mixed Bean & ‘No Chicken’ Chili Soup

Serves 6

Chili soup. It’s a thing y’all. This meal comes together with a quickness and is insanely versatile. Only have black beans & kidney beans? Use ’em. Got some kale on hand instead of the swiss chard? Put it in the pot. It’ll still be stupid good. We promise.

INGREDIENTS

  • 1 tbsp coconut oil
  • 1 package, Comrade Cluck ‘No Chicken’
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 to 4 garlic cloves, minced
  • ½ large zucchini, diced
  • 1 red bell pepper, diced
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 2 tbso chili powder
  • salt and pepper, to taste
  • 1 can cannellini beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 bunch Swiss chard, leaves chopped
  • 1½ cups fresh or frozen corn
  • 4 cups no-chicken stock
  • ½ teaspoon crushed red pepper flakes
  • Chopped fresh flat leaf parsley or cilantro

PREPARATION

  1. Using a large heavy-bottomed saucepan, heat the coconut oil over medium-high heat, add ‘No Chicken’ shredded strips
  2. Cook 4-5 minutes until browned. Remove ‘No Chicken’ from pan and set aside.
  3. In same pan, heat olive oil over medium-high heat. Add the onion and cook until translucent.
  4. Add the garlic and cook for 30 seconds.
  5. Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper.
  6. Cook, stirring frequently, for about 4 to 5 minutes. Then add the beans, Swiss chard, corn, and no-chicken stock.
  7. Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes, or until some of the liquid has reduced.
  8. Add Comrade Cluck ‘No Chicken’ and red pepper flakes and simmer for another 5 to 10 minutes.
  9. Season with more salt and pepper, to taste. Garnish with chopped parsley or cilantro and serve.