Tortilla Stew (Vegetarian or Vegan)

This is a thick savory stew that is good for a slow Sunday or for that "wow" factor at a dinner party (it never sticks around for long)!

As this stew can be made both vegan and vegetarian, I am going to include both versions below - listed separately...and, yes, they are both amazing!

Vegetarian Tortilla Stew:

Ingredients:
1 (19oz) can green enchilada sauce
1 cup water
1 vegetarian bouillon cube
1/2 tsp garlic powder
1/8 tsp chili powder (increase this if you want to increase the spice factor)
1/4 tsp ground cumin
1 (15oz) can pinto beans, drained & rinsed
1 (16oz) can diced tomatoes
1 cup frozen corn
2 cups Quorn 'chicken' tenders (or another vegetarian chicken substitute...but, this is the best! Can be found in the frozen food section of your local market)
salt & pepper to taste (probably will not need to much salt, but pepper is nice!)
3/4 package cream cheese
1 bag tortilla chips
shredded cheese & sour cream for topping

Directions:
1. In a large pot, mix the enchilada sauce and water. Heat on low and mix in the bouillon cube until dissolved. Add the garlic powder, chili powder and cumin.
2. Bring to a boil, then reduce heat to low. Mix in the beans, tomatoes and corn. Simmer until heated through.
3. Add the Quorn tenders and cook until heated. Add salt and pepper to taste.
4. Keeping the heat on low, add the cream cheese in chunks until you reach your desired consistency (I usually go for 3/4 to full package). Again, heat until this is back up to a steamy temperature.
5. Pour into bowls and serve topped with crushed tortilla chips, shredded cheddar and a dollop of sour cream...yummmm.

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Vegan Tortilla Stew:

Ingredients:
1 (19oz) can green enchilada sauce
1/2 cup water
1 cube vegan bouillon
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp ground cumin
1 (15oz) can pinto beans, drained & rinsed
1 can diced tomatoes
1 cup+ frozen corn (can be generous with this)
1 to 2 Field Roast Mexican Chipotle Sausages, pan seared and diced (can be found in the fridge section of a your local natural food store)
salt and pepper, to taste
tortilla chips
1 tub vegan cream cheese (I recommend, Tofutti brand)
vegan shredded cheese & sour cream for topping (I recommend Daiya cheddar-style cheese and Tofutti for the sour cream)

Directions:
1. In a large pot, mix the enchilada sauce and water. Heat on low and mix in the bouillon cube until dissolved. Add the garlic powder, chili powder and cumin.
2. Bring to a boil, then reduce heat to medium-low. Mix in the beans, tomato and corn and simmer until heated through.
3. Add the Field Roast and continue to simmer until heated through, adding the salt and pepper to taste. Based on the consistency, you may want to simmer an additional 10-15 minutes on low - you should have a thicker rather than runnier consistency.
4. Keeping the heat on low, add the tub of cream cheese in chunks and mix until incorporated. Heat through one final time making sure you have the desired consistency...remember, this is a stew!
5. Dish into bowls and top with crushed tortilla chips, Daiya cheese and sour cream.

I hope you enjoy...I fed the vegan version to a full room of carnists and it was gone before I could get back for seconds...sad face!!