Dinner with Wholly Veggie! the good lunch southwest chili
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
TOMATO PASTE (TOMATOES, TOMATO JUICE, CITRIC ACID), COOKED BLACK BEANS (BLACK BEANS, WATER), COOKED KIDNEY BEANS (KIDNEY BEANS, WATER, SALT), COOKED CHICK PEAS (WATER, CHICK PEAS), PLANT-BASED STYLE CHEDDAR (WATER, MODIFIED STARCH, COCONUT OIL, CITRIC ACID, SALT, CALCIUM CARBONATE, NATURAL FLAVOR, TARA GUM, OLIVE EXTRACT, BETA-CAROTENE, PAPRIKA EXTRACT, VITAMIN B12), TOMATO PULP (TOMATO, CITRIC ACID), CHICK PEA BALLS (TEXTURED PEA PROTEIN, CHICK PEAS, COOKED RED QUINOA, PUMPKIN SEED, MANIOC STARCH, POTATO STARCH, SUNFLOWER AND/OR CANOLA OIL), RED BELL PEPPER, ONION, YELLOW BELL PEPPER, WATER, EXTRA VIRGIN OLIVE OIL, PARSLEY, RICE FLOUR, GARLIC, OREGANO, SALT, DEHYDRATED RED PEPPER, CAYENNE PEPPER, CUMIN
Wholly Veggie!, frozen appetizers & hors d'oeuvres, serving 284 GRM, package 10 oz. Ingredients as printed on the label.
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Cooks as chili. Half of it left? Use up the chili.