Three Bean, Corn, and Vegan Chicken Chowder

3.3 (2 reviews)

1 Tbsp. olive oil
1 onion, finely chopped
8 garlic cloves, minced
Salt and pepper, to taste
1 box creamy sweet-corn soup base (try Whole Foods’ 365 brand)
3/4 cup vegan chicken broth
14-oz. can red kidney beans
14-oz. can black beans
14-oz. bag frozen speckled butter beans
1 cup frozen corn
1 pkg. vegan chicken, cubed
3/4 cup nutritional yeast flakes
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cayenne pepper Dash of hot sauce

• Heat the oil in a large stockpot over medium heat. Sauté the onion and garlic until the onion is translucent. Season with the salt and pepper.
• Add the remaining ingredients. Reduce the heat to medium-low and simmer for 1 hour. Adjust the seasonings.
• Serve with crusty bread.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind