Robert’s Plant Based Red Chili

This vegan take on a red bean & beef chili perfectly mixes kidney beans with plant-based protein and spicy chilies in a way that will leave you reaching for more.

  • Made with plant-based protein crumbles
  • Made with Hatch green chiles
Dietary Considerations
V
Vegan
Allergens
Soy
Wheat

Ingredients

Kidney Beans (Kidney Beans, Water, Sugar, Salt, Calcium Chloride {Firming Agent}, Disodium Edta {Color Retention}), Vegetable Stock (Water, Southwest Flavor Base [Chili Pepper, Water, Onion Powder, Sugar, Corn Oil, Tomato Paste, Salt, Palm Oil, Garlic Powder, Spices, Corn Syrup Solids, Silicon Dioxide {Anti-Caking}, Lime Juice Solids, Citric Acid, Chipotle Pepper Powder, Xanthan Gum, Natural Flavors, Jalapeno Pepper Powder, Yeast Extract, Red Bell Pepper Powder]), Tomatoes (Tomatoes, Salt, Citric Acid, Calcium Chloride), Plant Based Crumble (Water, Textured Pea Protein, Rice Bran Oil, Mushrooms, Yeast Extract [Contains Canola Oil, Natural Smoke Flavor], Pea Protein Isolate, Sugar, Methylcellulose, Salt, Dehydrated Onions, Spices, Toasted Onion Powder, Caramelized Sugar, Dehydrated Garlic, Natural Flavoring), Onions, Hatch Green Chiles, Modified Corn Starch, Chipotle Paste (Chile Peppers, Chipotle, Natural Flavor, Salt, Citric Acid), Garlic (Water, Garlic), Cultured Dextrose (Maltodextrin, Cultured Dextrose), Soy Sauce Powder (Soy Sauce [Wheat, Soybeans, Salt], Maltodextrin, Salt), Sea Salt, Brown Sugar (Sucrose, Invert Sugar, Cane Molasses), Yeast Extract (Yeast Extract, Salt, Canola Oil, Silicon Dioxide), Cumin, Chili Powder (Chili Peppers, Spices, Salt, Garlic), Smoked Paprika.
Contains: Wheat, Soy

Packaging Details

MFG#
984
UPC
0 30383 19671 7
GTIN
2 00 30383 19671 1
4 Case Pack
4/4lb Pouch
Case Yield
2 Gallons
Net/Gross Case Wt.
16lb/18lb
Cube
0.47
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
18 T X 5 H

Preparation

Caution: Soup will be hot. Use care when removing soup from saucepan.

Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  • Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot .
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.

Handling

Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days

Storage

24 Months frozen, 30 days refrigerated
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