INGREDIENTS
2
Carrots
2
Celery stalks
1/4 tbsp
Chipotle chile, powder
1
Cilantro, Fresh
3
Garlic cloves
1 4 ounce can
Green chilies, canned mild or medium
1
Onion, medium
1
Parsnip, small
2 cups
Pinto beans, cooked
1
Red bell pepper
1
Sweet potato, medium
1 cup
Textured vegetable protein, dried
1/2 tbsp
Thyme, dried
3 cups
Vegetable broth
1
Chipotle chile peppers in adobo sauce, canned
1 8 ounce can
Tomato sauce
1/2 tbsp
Black pepper
1
Bragg's liquid aminos or salt
1/2 tbsp
Paprika, smoked
1 tbsp
Cumin
1
splash Red wine