2016.12.28 Bean Cannellini, Bean Kidney, Beef Ground, Bell Pepper, Onion Red, Garlic, Sauce Enchilada, Cheese Cheddar

2016.12.28 Bean Cannellini, Bean Kidney, Beef Ground, Bell Pepper, Onion Red, Garlic, Sauce Enchilada, Cheese Cheddar


Shopping Cart (Products are suggestions, substitute per need\want):

1 package Gardein, the ultimate beef-less gound

1 carton Target Simply Balanced, organic low sodium cannellini beans
1 can Westbrae Natural, organic low sodium kidney beans
1 bulb each Bell Pepper, red, yellow, green
1 bulb Onion, red
1 bulb Garlic
1 jar Whole Foods 365, organic chipotle chile crushed
1 jar Whole Foods 365, organic chili powder blend
1 bottle Sky Valley, enchilada sauce
1 package For Your Heart, cheddar or pepper jack cheese shreds

(plus anything missing from the staples list)

Fridge/Pantry Staples:

Oil, avocado

Sea Salt, fine crystals
Pepper, ground
Chipotle chili, crushed
Chili Powder, blend

Measurement/Preparation:
Bring all ingredients to room temperature

Large skillet with avocado oil, medium heat
Large pot
Dice bell pepper, onion and garlic to desired amount.

Cooking:

Saute diced vegetables in skillet until tender.
Add desired amount of beef-less ground and saute until thawed.
Add beans, skillet mix to large pot.
To pot, add desired amount of chipotle chile, chili powder and enchilada sauce
Bring pot to boil, then simmer 10 minutes.

Plating:

Some people (including myself) add Fritos or tortilla chips to bowl first.
Spoon pot mixture into each bowl.
Top with cheese shreds and cilantro to desire.

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