Vegan Chili
0402
COOKING TIME
20 Mins
HYDRATE
Water
ADD FRESH
Capsicum
UTENSILS REQUIRED
Fry Pan
S T E P 1
+ 0.5 Cup of Boiling Water (Per Serve)
Pour jar contents and boiling water into a bowl and cover for 10 mins to re-hydrate.
S T E P 2
+ 0.25 Capsicum (diced) (Per Serve)
Heat a fry pan with a dash of oil and saute capsicum for 2-3 mins (whilst waiting to jar contents to re-hydrate)
S T E P 3
+ 0.5 Cups of Canned Diced Tomatoes
+ 0.25 TBSP Soy Sauce (Per Serve)
Add re-hydrated jar contents to fry pan, along with diced tomatoes and soy sauce. Stir until combined and water has evaporated.
S E R V I N G
S U G G E S T I O N
Scrub whole potato, poke 6 holes in the potato and microwave for 8 mins on high. Using a tea towel grab ends of the potato and squeeze open the baked potato. Fill with your vegan chili, and top with vegan sour cream.
I N G R E D I E N T S
Dehydrated Black Beans, Dehydrated Kidney Beans, Dehydrated Canellini Beans, Dehydrated Onion, Garlic Granules, Cayenne Pepper, Cumin, Salt, Smokey Paprika, Nutritional Yeast
A L L E R G E N S