– Meal Prep: Get creative with leftovers throughout the week by serving over a baked potato or on top of nachos.
– Freezer Friendly: Store leftovers in individual portions in the freezer for future meals.
– Use low sodium canned goods and broth for this a lower salt recipe.
– Chop all of your vegetables into similar sized pieces so that they all cook evenly.
– I used 2 tablespoons of chili powder for this recipe, but you can adjust to your heat tolerance.
Want to make it on the stovetop?
-Sauté the veggies and spices together.
-Stir in the beans and broth and simmer for 15 minutes.
-Serve with vegan toppings of choice.