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This vegan chili is flavored with smoky ancho chilis and chocolate and smoked paprika, which give it depth and richness. Mixing black, red, and pinto beans plus bright yellow corn make for a festive color combination and flavor added to the traditional tomatoes, red and green peppers, onions, garlic, salt and pepper. The beans are separated from the other ingredients so you can pre-soak them overnight and cook it all together stove top in an hour. Or you can put it all in the instapot for 35 minutes or a crockpot all day. The 16 oz feeds 4.