A delicious vegan chilli which combines organic vegetables, natural red beans and protein-rich tofu in a mild Mexican sauce that contains all of the flavour but none of the heat. Another tasty meal from Amy’s Kitchen, which opened its doors in 1987 before the notion of organic, healthy food had really taken a hold. Starting off with frozen vegetarian meals, the range was extended to include canned soups and chillis such as this one in 1999.
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