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Vegan 5 Bean Chili Topped With A Tortilla And Jalapeno Crust

Classic Vegan Mexican chilli with red kidney beans, chickpeas, black eyed beans, cannellini beans, and white beans with roasted sweet potato and butternut squash in a spicy tomato hickory smoked chilli sauce topped with tortilla and vegan cheddar red jalapeno crust.

AED 27.95

Categories: ,

Description

Serving grammage:

425g

Ingredients:

Vegetable oil, fresh white onion, red kidney beans, chickpeas, black-eyed beans, cannellini beans, white beans, fresh red pepper, fresh green pepper, garlic paste, fresh butternut squash, fresh sweet potato, fresh coriander, chopped tomatoes, salt, starch, tomato ketchup, water, worcestershire sauce, vegetable stock, ground black pepper, smoke liquid, plain tortilla chips, grated vegan cheddar, red jalapeño, chili flakes

Nutrition:

NUTRIENTS PER 100g Unit %DV
Energy 69 kcal 3
Protein 2 g
Carbohydrates 9 g 3
of which Sugar 3.5 g
Added Sugar 0.4 g
Fat 3 g 4
of which Saturates 0.4 g 2
Trans fatty acid 0 g
Fibre 1.2 g 5
Sodium 255 mg 11
Cholesterol 0.5 mg 0

Allergens:

Soya, May contain traces of nuts

How to cook it:

OVEN
OVEN
Electric 200 / Fan 180 / Gas Mark 6
Pre-heat the Oven
From frozen, remove the sleeve and film. Place on a baking tray in the centre of the oven and heat for 40 minutes.
Remove from the oven and allow to stand for 1 minute. Ensure the food is piping hot.
Do not reheat once cooled.

All Cooking Instructions are Guidelines Only, as all appliances vary with both power and age

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