Recipe

I Had To Be Creative And Create A Kidney-friendly Chili With

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I had to be creative and create a kidney-friendly chili without tomatoes, so I improvised and created a roasted red pepper based chili with a bunch of veggies and a side of vegan cornbread drizzled with agave butter.

Chili Ingredients: Light Life Ground, (2) Beyond Sausage Links, Chickpeas, Zucchini, Baby Bella Mushrooms, Assortment of Bell Peppers, Onion, Celery, Garlic, Veggie Stock/Broth topped with Toffuti Sour Cream

Red Pepper Sauce: Just took two jars of Roasted Red Peppers (drained and rinsed), Grapeseed Oil, 1 tsp. Dijon and 1 tsp. of vegan mayo (trust me on the mayo and Dijon 😉) Added in the seasonings and powered the food processor!

Seasonings: Chili Powder, Cumin, Smoked Paprika, Onion Powder, Parsley, Fresh Cracked Black Pepper, Trader Joe’s 21 Blend, Trader Joe’s Unami, Crushed Red Pepper Flakes, Fennel, Basil, Smoked Paprika

Cornbread: (1) box of the vegetarian version of the Jiffy, 1/3 cup of Almond Milk, 1 tsp. of Ground Flaxseed, add a sprinkle of Pure Cane Sugar. Melted some vegan butter and added in a little agave and brushed it on top of the cornbread once it was done. .
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