Mince or press garlic and add to a large pot over medium heat, along with the onion. Saute until the onion begins to get translucent, about 3-5 mins.
Add bell pepper, carrots, celery, chili powder, cumin, and smoked paprika to pot. Sauté about 2 mins, or until veggies begin to get tender.
Add the beans and tomatoes to the pot, and bring to a simmer. Reduce heat to low and simmer for 20 minutes. You want the veggies to be tender, and the beans to be very soft and start falling apart.
Stir in the lime juice, maple syrup, can of corn, and the tofu sofritas
Enjoy on its own, or top with vegan sour cream, or cornbread muffins.
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