Three Bean, Corn, and Vegan Chicken Chowder

1 Tbsp. olive oil
1 onion, finely chopped
8 garlic cloves, minced
Salt and pepper, to taste
1 box creamy sweet-corn soup base (try Whole Foods’ 365 brand)
3/4 cup vegan chicken broth
14-oz. can red kidney beans
14-oz. can black beans
14-oz. bag frozen speckled butter beans
1 cup frozen corn
1 pkg. vegan chicken, cubed
3/4 cup nutritional yeast flakes
1 tsp. cumin
1 tsp. coriander
1/2 tsp. cayenne pepper Dash of hot sauce

• Heat the oil in a large stockpot over medium heat. Sauté the onion and garlic until the onion is translucent. Season with the salt and pepper.
• Add the remaining ingredients. Reduce the heat to medium-low and simmer for 1 hour. Adjust the seasonings.
• Serve with crusty bread.

Makes 6 to 8 servings