If you are extra busy with work or school but still want to eat healthy, I am with you.  I have a few dishes I make often to help me get through the busy times and this is one of those dishes. Hope you enjoy it as much as we do. 

INGREDIENTS

•  6 oz soy chorizo (half of the sausage)
• 1 small sweet onion
• 1 jalapeno (optional)
• 1 red bell pepper
• 1 yellow or green bell pepper
• 4 – 15 oz cans of beans (I used great northern & black but any type will work)
• 26 oz chopped tomatoes (I use a box of Pomi)
• 3 oz tomato paste (half of 6 oz can)
• sprinkle of epazote (optional- a seasoning found in the Mexican aisle of the market)
• sea salt & fresh ground pepper (to taste)

DIRECTIONS

1. Remove casing from soy chorizo and add to large stockpot over low-medium heat.
2. While soy chorizo is sautéing, chopped onion, jalapeno, and bell peppers and add to stockpot.
3. Turn up heat to medium. Cook until onions are translucent.
4. Drain and rinse beans and add to stockpot. Mix well.
5. Add chopped tomatoes, tomato paste and seasonings.
6. Mix well and turn down heat and simmer for 30 minutes.

• I usually top with a wedge of lime, avocado and a spoonful of Greek yogurt.
• This keeps well for up to 4 or 5 days.
• Good on top of rice, quinoa or roasted potatoes.

 ♥ ♥