Vegan Taco Dip

1. Remove the seeds from the peppers. Dice peppers. Dice or spiralize the onion. Add veggies into a large bowl with corn and black beans. Unpack the tofu chorizo and throw it into the bowl. Combine until mixed well.
2. Lightly grease a large pot with oil. Throw the chorizo mixture into the pot. Simmer on medium-low heat. Sprinkle in the seasoning. Mix well, cover the pot and cook for 10 minutes.
3. Uncover pot and remove from heat. Scoop about a cup of your taco dip into a glass bowl for serving. Cover the pot to keep the leftovers warm.
4. Serve chips on a colorful plate with the taco dip in the middle.
5. You can serve the rest for yourself and others or refrigerate for up to 2-3 days.