1: Add pecans to a food processor and pulse for 1 minute.
2: Add mushrooms and pulse for another minute.
3: Add to a medium-high heat pot with 2 tbsp of olive oil and cook down for 5 minutes.
4: Season with 1/2 tsp salt and black pepper, mix, and then remove from the pan.
5: Add another 3-4 tbsp of olive oil with the cumin, smoked paprika, chili powder, and cinnamon.
6: Bloom spices for 1 minute, then add onion, carrot, bell pepper, and celery with 1/2 tsp salt.
7: Cook down for 3 minutes, then add serrano, garlic, and half the sliced green onions.
8: Stir for 1 minute.
9: Add nutritional yeast, tomatoes, beans, and corn, and mix together.
10: Cook for 2-3 minutes, then pour in veggie broth.
11: Bring to a simmer, taste and season with more salt and pepper if needed.
12: Add bay leaves, stir in, and allow to simmer for 15-20 minutes.
13: Add 1 tsp maple syrup at the end and stir in.
14: Add to a bowl and top with vegan sour cream, vegan cheese, jalapeño slices, cilantro, and remaining scallions.
15: Serve with corn chips and enjoy.
