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- 6 bell peppers, any color
- 1 – 15.5 oz. can kidney beans, juice included
- 1 large carrot, grated
- 1 medium onion, finely chopped
- 1/4 c. flax seeds
- 1/4 c. millet
- 1/2 c. nutritional yeast (buy it in bulk)
- 1 T. crushed oregano
- 1 t. chipotle chili powder
- 1/2 t. cumin
- 1/4 t. ground black pepper
- 1 T. minced fresh garlic
- 1 - 7 oz. can diced green chiles (or use fresh)
- 1 – 6 oz. can tomato paste
- 8 oz. vegan "cheddar" shreds (I use Daiya Deliciously Dairy Free)
- About 2 c. quick oats
- About 1 c. salsa
- Vegan sour cream to garnish (optional) (I use Tofutti Better Than Sour Cream)
View Full Recipe at Sexy Vegan Mama
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