Follow these steps for perfect results
olive oil
fresh mushrooms
sliced
garlic
minced
onion
finely chopped
celery
chopped
tomato sauce
tomato paste
kidney beans
Mexican-style corn
Heat olive oil in a large skillet.
Sauté sliced fresh mushrooms, minced garlic, finely chopped onion, and chopped celery until tender.
Transfer the sautéed vegetables to a stock pot or slow cooker.
Stir in tomato sauce, tomato paste, kidney beans, and Mexican-style corn.
Cook for at least an hour to blend the flavors.
Expert advice for the best results
Add a pinch of chili powder for extra heat.
Top with vegan sour cream and chopped cilantro for serving.
Adjust the amount of beans and corn to your preference.
Everything you need to know before you start
15 minutes
Yes, can be made 1-2 days in advance
Serve in a bowl, garnished with fresh cilantro and a dollop of vegan sour cream.
Serve with tortilla chips or cornbread.
Crisp and refreshing
Light and fruity
Discover the story behind this recipe
Comfort food, popular in Tex-Mex cuisine.
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