Process all 'vegetable base' ingredients in a food processor until they form a coarse, paste-like texture. Transfer to a separate bowl. Set aside
Heat the olive oil in a large pan on medium heat. Sauté the onion and garlic for 5-7 minutes until they become tender. Stir in the diced jalapeños, tomato paste, chili powder, cumin, smoked paprika, and soy sauce.
Incorporate the chunky vegetable mixture and cook for 10 minutes until everything has softened. Add salt and pepper to your preference.
Pour in the tomatoes, beans, and water. Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for approximately 45 minutes.
brown rice, dash of vegan mayo, grated vegan cheese, fresh parsley.
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
