Recipe & Photo by Laurel Anderson WILD PLATE


Feel free to add or swtich out different vegetables to your liking. Leftovers can also be used to make tacos. Yum!

SERVES:   4-6

PREP TIME:  20 min Prep


DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free



  • 2 Tablespoons Extra Virgin Olive Oil

  • 4 Cloves Garlic, Peeled, Minced

  • 3 Stalks Celery, Diced

  • 2 Medium Carrots, Diced

  • 1 Medium Red Bell Pepper, Diced


  • 2 Tablespoons Chili Powder

  • 1 Tablespoon Cumin Powder

  • 1 Tablespoon Dried Oregano

  • 1 Tablespoon Smoked Paprika

  • 2 Bay Leaves

  • 1 Teaspoon Fine Sea Salt


  • 3 Cups Vegetable Stock

  • 1-28 Ounce Can Fire Roasted Diced Tomatoes (No Salt Added With Liquid)

  • 1 Cup Tomato Sauce

  • 2 Tablespoons Adobo Sauce

  • 1 Tablespoon Chopped Adobo Chili’s Seeds Removed

Beans + Veggies

  • 1-16 Ounce Can Black Beans, Drained, Rinsed

  • 1-16 Ounce Can Pinto Beans, Drained, Rinsed

  • 1-16 Ounce Can Kidney Beans, Drained, Rinsed

  • 2 Medium Zucchini, Diced

  • 1 Cup Yellow Onion, Diced

  • 1 Cup Frozen Roasted Corn

Garnish (optional)

  • 1/4 Cup Vegan Sour Cream

  • 1/4 Cup Cilantro, Roughly Chopped

  • 1 Ripe Avocado, Quartered, Fanned


Start Base

1. In large 2 quart pot add, olive oil, onion, celery, carrots, bell pepper, and garlic. Saute on medium high for about 5 minutes or until onions start to become clear.

Add Spices

2. Add spices to based: chili powder, cumin, oregano, smoked paprika, bay leaves, and salt. Saute for another 2 minutes stirring frequently.

Add Stock

3. Add vegetable stock, whole can of diced tomatoes, tomato sauce, adobe sauce from can, and adobe chili’s. Stir and cover with lid then turn heat down to low and let simmer for 30 minutes.

Add Beans + Veggies

4. After 30 minutes add black beans, pinto beans, kidney beans, zucchini, and roasted corn. Stir put lid back on and let simmer for another 30 minutes.


1. Top with vegan sour cream, cilantro, and sliced avocado. Enjoy!

Stacey Christie