INGREDIENTS
3 15 ounce cans
Chili beans
1
Cilantro and lime, Fresh wedges
6 cloves
garlic (16 g), large
3/4 cup
Sprouts pumpkin puree
1 1/2 cups
White onion
1
For the chili
1/2 cup
Water or low-sodium veggie broth
2 tsp
Chipotle peppers in adobo sauce
3 tbsp
Lemon juice, fresh
1
Optional lemon cream sauce
1 1/2 cups
Tomato sauce/puree
1 3/4 tsp
Sea salt, fine
1 1/3 tbsp
Sprouts chili powder
1/2 tsp
Apple cider vinegar
3/4 cup
Cashews, raw
1 tsp
Cumin, ground
2/3 cup
Water
!Optional garnish