Chili Nachos

Ingredients:

vegan meat:
1 bag of meatless crumbles
1 package of taco seasoning
2 large garlic cloves crushed
1 medium yellow onion chopped
1 can of kidney beans
1 Tbsp of olive oil
1 Tbsp of the adobe sauce of a can of chipotle peppers in adobe sauce (if you like it spicy, you will need the can chipotle peppers in adobe sauce anyway to make the cheese for this recipe)
salsa
guacamole
2 chopped tomato
3 cups of chopped lettuce
chips
queso cheeze 

Method:

Heat olive oil in large pan. Add the chopped onion and saute until translucent. Add the chopped garlic and taco seasoning packet. Add the meatless crumbles and continue to saute and mix well so that it doesn't stick using a spatula or spoon. Add more olive oil if necessary to make sure it doesn't stick. After a couple of minutes, add the can of kidney beans with liquid and the adobe sauce and mix well and cook until well heated. Continue to cook for up to an hour on low heat.

Place chips on a large plate and top with the above chili mixture (you can also use this in taco shells if you desire). Top with the queso cheeze, chopped lettuce and chopped tomatoes and a dollop of guacamole. Feel free to add vegan sour cream if that's your thing and enjoy!