Ingredients (serves 4):

• 1 package chorizo, such as Frieda’s Soyrizo
• 4 Cups diced tomatoes
• 3 Cups soaked red kidney beans
• 10 baby portabella mushrooms, diced
• 4 stalks of celery, diced
• 4 cloves of garlic, diced
• 3 bell peppers, diced
• 2 Tablespoons cooking oil (grape seed used)
• 1-3 chipotle peppers, diced (depends on personal heat tolerance)
• Salt & pepper to taste

Directions:

1. In a large sauce pan, heat your cooking oil on medium-high heat.  Add your diced peppers, garlic, mushrooms and saute for 5 minutes.  Add the diced mushrooms and diced chipotle peppers and saute for another 5-7 minutes, until tender.  Stir in your chorizo until fully incorporated.
2. Toss in your diced tomatoes & red kidney beans. Lower the heat to medium-low and simmer for at least 30 minutes (the longer you let sit, the more flavors develop!).  Optional: Serve with sliced ripe mango for a sweet bite and top with sour cream.

3. Enjoy eating whole!