Vegan tortilla chili SOUP

Ingredients

1 can whole black beans

1 can tomato sauce

1 can whole pinto beans

1 can diced tomato with green chiles

1 can nonfat refried beans

1/2 bag frozen fire roasted corn

4 cups vegetable broth

1 tbsp salt

1 tsp cayenne pepper powder

1 tbsp cumin powder

1 tbsp chili powder

Instructions

Put all ingredients into a crock pot. You can also put everything into a large pot on low (it will cook faster using this method).

Cook on high for 6 hours.

You can add meatless crumbles, Beyond Meat grilled chicken strips or Field Roast mexican chipotle sausage to this for a "meaty" addition. If you do this, add it to the pot for the last hour of cooking.

Serve topped with vegan sour cream, shredded vegan cheddar cheese, tortilla strip salad topping and green onion. 

Enjoy hot; leftovers can be refrigerated for up to a week or frozen for a month.

[This soup is 205 calories per one cup serving]