1 cup hot vegetable broth
1 cup TVP (textured vegetable protein)
1/4 cup olive oil
2 cups diced onions
4 cloves garlic, minced
Poblano pepper, chopped
Jalapeno pepper, chopped
1/2 teaspoon salt
1/2 teaspoon chipotle powder (or more chili powder)
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon smoked paprika
1 (28 ounce) can diced tomatoes
2 cans pinto beans, drained
1 can kidney beans, drained

In a small bowl, cover the TVP with hot water and sit for 10 minutes.

In a large stockpot, heat the olive oil over medium heat.

Add the onions, garlic, poblano and jalapeño peppers along with the salt and cook until soft, stirring often, about 10 minutes.

Add in the dried spices and TVP and cook for 1-2 minutes, stirring often, until lightly browned.

Add in the beans and tomatoes and simmer for at least 60 minutes, stirring often.

ALEX CASPERO