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Alina Zhukovskaya, Health Coach and Raw Food Chef shows how to make low calorie vegetarian chili.
1 10-oz box of organic un-flavored kidney beans
1 12-ounce jar organic salsa
16 ounces Light Life Mexican-style crumbles
1/2 cup Daiya cheddar cheese
Combine beans, salsa and meatless crumbles togetherin pan and sauté for about 10 minutes.
Drizzle with Daiya cheese.
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