Vegan Chipotle Chili Recipe

Name: Vegan Chipotle Chili
Prep time: 10M
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 6 Fakin' Bacon Tempeh Strips; 1 Vegetable Oil; 0.5 Onions; 1 Coriander Seed; 1 Garlic; 0.33 Chipotle Pepper; 1 Corn; 8 Thick n' Chunky Salsa - Medium; 30 Cooked Pinto, Calico or Red Beans; 7 Roasted Red Peppers

19.5g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.1g

Protein

8.4g

Fat

6.8g

Fiber

219.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

6 serving Fakin' Bacon Tempeh Strips
1 tablespoon Vegetable Oil
0 1/2 cup, chopped Onions
1 tsp Coriander Seed
1 clove Garlic
0 1/3 serving Chipotle Pepper
1 cup Corn
8 serving Thick n' Chunky Salsa - Medium
30 oz, canned, yields Cooked Pinto, Calico or Red Beans
7 oz Roasted Red Peppers

DIRECTIONS

Cook "bacon" in 1 Tbsp oil till browned. Remove from pan with a slotted spoon onto a paper towel. Cool then chop into bite size pieces.
Add diced onion to pan and sauté over medium heat for 3 minutes. Add coriander, garlic and finely diced chipotle chili. Cook for 1 minute. Add corn, salsa, pinto beans and cook covered for 5 minutes.
Add bacon and cook an additional 5 minutes. Take off the heat, add diced roasted red peppers and top with cheese.

Cooking Tip

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