This recipe is a staple of our family, but we used to eat it with chicken, cheese and sour cream. This is a new twist on our original recipe that is completely vegan. The best part is, our kids like it just as much!
2 Tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
4 cans vegetable broth
2 cans diced tomatoes with green chilies
3 cans beans, black, kidney, or pinto
3 Tablespoons ground cumin
1 Tablespoon chili powder
salt and pepper to taste
2 cups frozen corn
1 bag tortilla chips
2 avocados, peeled, pitted and diced
red pepper flakes
Heat the oil in a large pot over medium heat. Stir in the onion and cook until almost tender, then add garlic. Cook for 1 minute more then add celery, broth, tomatoes and beans. Return to a boil and reduce heat to low. Add seasonings and adjust to taste. Simmer 20 minutes.
Stir in corn and cook an additional 5 minutes.
Serve in bowls over tortilla chips and top with avocado and red pepper flakes.