veganexperience:

The Super Deluxe Texas-Style Vegan Cornucopia

(The  ridiculous name that was given to it… recipe by me… vegan experience/elspeth26)

INGREDIENTS:           

16 oz purple hull peas

1 small onion diced

2 ts minced garlic

1 diced poblano pepper (can use a hotter variety if you want)

2 cups frozen corn

16 oz tomato sauce

veggie broth

2 cans pinto beans rinsed

4 medium sized tomatoes

6 tomatillos

2 ts cumin

¼ ts red pepper flakes

2 TBS chili powder

1 ts salt

cracked pepper

fresh cilantro

 

DIRECTIONS:

Roast tomatillos and tomatoes in a 400 oven until soft then dice.

Cook onion and garlic in a medium sized pot on medium heat for approx 5 min (use veggie broth if it starts to stick) add diced pepper and cook 3-5 more minutes. Add spices to taste (the amounts listed are approx to our taste)

Add purple hull peas and tomato sauce with enough veggie broth to cover the peas and bring to boil then simmer 20 min.

Add pinto beans, corn, diced tomatoes and tomatillos. If you want it more like a soup add more veggie broth or you can have it thick to use in burritos. Cook another 10-15 min until peas are tender. Add chopped fresh cilantro towards the end.

Serve over rice with fresh avocado, as a chili or a burrito filling.

The tomatillos add a nice sour taste so use more or less depending on your own preference.