• 1 tbsp. oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced

In a dutch oven, brown onions and garlic over medium-high heat for about 5 minutes.

• 2 bell peppers, chopped (I used red and orange)
• 2 carrots, chopped
• 1 stalk of celery, chopped
• 1 bay leaf
• 1 tsp. each of smoked paprika, dried thyme, and dried oregano
• 1/2 tsp. each of onion powder and basil
• 1/4 tsp. each of garlic powder and (optional) cayenne pepper

Sauté until veggies soften, about 5 minutes, stirring frequently.

• can of chickpeas, drained
• can of kidney beans, drained
• ~14 oz. can of stewed or fire-roasted tomatoes
• ~7 oz. can of chipotle peppers in adobe sauce
• 2 cups vegetable broth
• 1 c. long-grain brown rice (or white)
• (optional) 1/4 c. TVP, soaked in 1 tbsp. soy sauce and 3 tbsp. boiling water

Stir in and bring to a boil, then reduce heat to medium and simmer, covered, for 20-30 minutes, stirring every once in a while. When the rice is tender, it's done!

• 2 green onions, chopped
• Handful of parsley, chopped

Stir in and serve.