Vegan Chipotle Mexican Stew
A filling, protein-packed stew. If the temperature doesn't warm you up, the spice will!
Ingredients
- 3 cans garbanzo beans (or chickpeas)
- 4 cups vegetable broth (or 2 vegetable bouillon cubes)
- 4 cups water
- 1 can diced tomatoes
- 1 cup chopped kale
- 1 7oz can chipotle peppers in adobo sauce
Instructions
- Add all of the ingredients together in a pot
- NOTE: For less spice, add less chipotle peppers
- Bring water to a boil then simmer for 20-30 minutes
- Enjoy!
Notes
If you want to add some crunchies to the soup, take some of the chopped kale, toss it with olive oil, salt, and pepper. Then bake at 350 degrees until crispy (about 10 minutes).