Amy's Organic Chili Medium Description
- USDA Organic
- Kosher
- Gluten Free
- Vegan
- No Preservatives
Chili is fun food... hearty, substantial and just plain good eating. From its modest beginnings in San Antonio Texas (before Texas was a state), chili has spread far and wide. Amy's meatless version of this well known dish- made from pure organic and natural ingredients, prepared with the same care as the popular frozen meals and canned soups - will satisfy chili lovers everywhere.
A medium chili, made form organic red beans and tofu, in a flavorful Mexican sauce, for those who want the taste of chili, but not the heat.
Directions
Ready to serve. Do not add water. Please do not overcook.
Free Of
Gluten, dairy, lactose, cholesterol, corn, tree nut, and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Cup (260 g)
Servings per Container: About 2
| Amount Per Serving | % Daily Value |
|
| Calories | 280 | * |
|
| Calories from Fat | 80 | * |
|
| Total Fat | 9 g | 14% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 680 mg | 28% |
|
| Total Carbohydrates | 35 g | 12% |
|
| Dietary Fiber | 7 g | 28% |
|
| Sugars | 5 g | * |
|
| Protein | 15 g | * |
|
| Vitamin A | | 15% |
|
| Vitamin C | | 25% |
|
| Calcium | | 6% |
|
| Iron | | 20% |
|
*Daily value not established.
Other Ingredients: Organic red beans, filtered water, organic onions, organic tofu, (filtered water, organic soy beans, nigari [magnesium chloride, a natural firming agent]), organic bell peppers, organic sweet rice flour, organic high oleic safflower and/or sunflower oil, organic garlic, organic spices, organic jalapeño peppers, sea salt. Contains soy.
Individuals with Food Allergies: This product is made in a facility that processes foods containing wheat, milk, tree nuts and seeds. Amy's Kitchen does not use any peanuts, fish, shellfish or eggs.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Carrot Dogs with Cheese & Chili
Cutting down on processed foods is always a good idea. So is upping your intake of vegetables. Who would have thought that you could stick to both health goals while eating a hot dog? With this fresh take on the ballpark favorite, you can savor the taste you love without consuming a multitude of questionable and less-than-desirable ingredients. Not a fan of boiled carrots? Don't fret! The vinegar-based marinade gives these crispy veggies a cured flavor. In the end, you top them off with bean chili and vegan cheese sauce. You’ll never miss the conventional franks.
Vegan Carrot Dogs with Cheese & Chili
Ingredients
¼ cup (60 ml) seasoned rice vinegar
¼ cup (60 ml) water
2 Tbsp. (30 ml) coconut aminos
1 Tbsp. (15 ml) sesame oil
¼ tsp. liquid smoke
¼ tsp. garlic powder (or ½ clove garlic, minced)
Pepper, to taste
4 carrots, cut into bun lengths
Toasted hot dog bun, lettuce or collard leaves, to serve
Bean chili or canned vegan chili, to serve
Vegan cheese sauce, to serve
Directions
- In a large pot, bring water to a boil. Reduce heat to medium and add carrots. Cook until slightly softened, but still crisp. They should be soft enough that a fork could pierce them, but should still retain their snap.
- Remove carrots from pot and run under cold water to cool and prevent further cooking.
- In a medium jar with a lid, combine vinegar, aminos, sesame oil, liquid smoke, garlic and pepper. Secure the lid and shake container until fully combined.
- In a container long enough for the carrots to lie flat, toss marinade over carrots and let them marinated for at least 3 to 4 hours, but no more than 24.
- Preheat oven to 350 degrees F.
- Heat the carrots for 10-15 minutes, or until heated through.
- Serve carrots in a bun or lettuce leaves and top with vegan bean chili, vegan cheese sauce and diced onions.
Margaret’s tips:
- Apple cider vinegar plus a dash of salt can work in place of the seasoned rice vinegar.
- Coconut aminos can be substituted with soy sauce. But, in that case, use unseasoned vinegar instead of a seasoned kind.
- When it comes to marinating the carrots, if they are thin, keep the marinating time short. If the carrots will sit longer than 24 hours, use half the amount of vinegar.
