I love soup but I always like to add something extra to round it out with more texture and flavor. For this super flavorful, tex-mex soup I top it with quinoa and spicy chorizo-style vegan sausage and the combination is nothing short of phenomenal.
Soups play a huge roll in my kitchen. They’re meal-prep and freezer-friendly, they’re healthy and satisfying, they’re cozy and comforting. This soup has quickly become one of my favorites and it’s a crowd-pleaser too – who doesn’t love a smoky, spicy bean soup topped with goodies? Change up the toppings to your liking – shredded cabbage and pepper jack? Yes. Diced spicy chicken or tofu and cotija? Absolutely. Corn chips and guac? Do it.
Pinto Bean Stew with Quinoa & Chorizo (vegan)
serves 4-6
Ingredients
extra virgin olive oil
1 lb dry pinto beans, soaked in salted water
1 green bell pepper, diced
1 large sweet onion, diced
3 celery stalks, diced
sea salt, fine grain
3 garlic cloves, minced
1/2 teaspoon chipotle powder (plus more to taste)*
1.5 teaspoons chili powder
1.5 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
4 cups vegetable stock, low sodium variety
1/4 cup nutritional yeast
for serving
1 to 1.5 cups dry quinoa, cooked*
4-6 servings chorizo, cooked*
To Make
In a large pot heat 2 tablespoons oil over medium heat. Add bell pepper, onion and celery along with 1 teaspoon salt. Allow veggies to sweat for 6-8 minutes. Add garlic and continue cooking for another 3-4 minutes. Add herbs and spices, chipotle through paprika and allow spices to cook for a couple minutes.
Add soaked beans, veg stock, 2.5 cups water and 1.5 teaspoons salt. Bring to a boil, reduce to simmer and partially and cover. Simmer until pinto beans are super soft, 30-60 minutes (time varies).
Carefully blend 1.5 to 2 cups of the finished soup with nutritional yeast until super smooth and add back into the soup.
RECIPE NOTES
CHIPOTLE POWDER: for a spicy soup, increase chipotle powder to 1 teaspoon (it packs a punch)
SERVING NOTES: Quinoa and chorizo amounts depend on how many servings you’re planning for the stew
QUINOA: 1/4 cup dry quinoa per serving
CHORIZO: use 4-6 chorizo links or 1 to 1.5 lbs bulk chorizo or 4-6 servings crumbled vegan chorizo
CHORIZO: i like the Field Roast vegan chorizo links or the vegan chorizo crumbles from Trader Joe’s
Radiate Food Vibes 
One thought on “Smoky Pinto Bean Stew with Quinoa & Chorizo (vegan)”