Sunday, February 04, 2007

Very Easy Chili

This is incredibly easy to make and preserves well in the fridge.

Drain and rinse one can of chick peas and one can of kidney beans. Sautee in a small amount of canola oil. Add about one haf of a cup of frozen or canned corn. Then add Lightlife Smart Ground and a bottle of barbeque sauce -- I like Donna's Certified Organic BBQ Sauce.

It keeps well in the fridge, freezes well, and is quite filling for a quick healthy lunch.

Oh and get yourself a coupon for $1 off Lightlife products!

3 comments:

herself75 said...

you can't call it Chili without Chili! Todd has a great recipe.. you'd just need to omit the assorted ground meats adn add in some more beans...

Urban Vegan said...

Looks very tasty. They had a chili contest at work on Friday and I was so excited to see a vegan version. It was damn tasty, too--I think most people voted for it. What a vegan coup.

VeganDoc said...

Herself, send on over Todd's recipe! I'll bet I can veganize it.