Mix together and pour into a 8 x 8” pan. Bake at 375 for 35 minutes.
Top with your favorite vegan butter if you like!
*you can also add Jalapenos, vegan cheese and black beans!
For the Chili:
Saute onions and celery in water. Drain and rinse all beans. Use all of the water from the tomatoes. Add all of the ingredients in a large pot on the stove.
Stir well to make sure all of the spices get mixed in.
Once soup is hot, turn to low temp and cook for 20 minutes. If desired, top with fresh avocado, your favorite vegan cheese or vegan sour cream. Enjoy!