Vegan Chipotle Chili
19.5g
Net Carbs
10.1g
Protein
8.4g
Fat
6.8g
Fiber
219
Calories
Ingredients:
- 6 servings Fakin' Bacon Tempeh Strips
- 1 teaspoon Coriander Seed
- 1/2 cup chopped Onions
- 1 clove Garlic
- 30 oz, canned, yields Cooked Pinto, Calico or Red Beans
- 1 tablespoon Vegetable Oil
- 8 servings Thick n' Chunky Salsa - Medium
- 1/3 serving Chipotle Pepper
- 7 ounces Roasted Red Peppers
- 1 cup Corn
Directions:
- Cook "bacon" in 1 Tbsp oil till browned. Remove from pan with a slotted spoon onto a paper towel. Cool then chop into bite size pieces.
- Add diced onion to pan and sauté over medium heat for 3 minutes. Add coriander, garlic and finely diced chipotle chili. Cook for 1 minute. Add corn, salsa, pinto beans and cook covered for 5 minutes.
- Add bacon and cook an additional 5 minutes. Take off the heat, add diced roasted red peppers and top with cheese.
