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