For many of us, it is camping season.

And if you guys like baked beans, you will love our all new sweet and smoky chili.

It's a tangy, subtly sweet chili featuring plump, oversized,

pinto beans, fire roasted red peppers and ancho chilies.

It has this robust flavor from roasted garlic and caramelized onions.

And we have created a mouth-watering meal solution that's packed with protein and fiber.

It's your favorite campfire food without any of the refined sweeteners or excessive sodium.

Fun facts. In making this dish, we use layer on layer of roasted and smoky flavors

from red bell peppers, onions, garlic, paprika, and sun dried tomatoes.

It was beyond challenging, but it was so worth the wait.

This is a sweet and smoky chili, but there's no refined sugars and it's sweeten with whole

blended dates. I hope that you try this plant-strong team favorite.

It's available online at plantstrongfoods.com and in June, come into a whole food market near you.

I'm Rob Eosselston and welcome to the plant-strong podcast. The mission at plantstrong is to further the

advancement of all things within the plant-based movement. We advocate for the scientifically proven

benefits of plant-based living and envision a world that universally understands, promotes,

and prescribes plants as a solution to empowering your health, enhancing your performance,

restoring the environment, and becoming better guardians to the animals we share this planet with.

We welcome you wherever you are on your plant-strong journey and I hope that you enjoy this show.

We joke today that there are three things that plant-based eaters must face. Death, taxes,

and the question, where do you get your protein? Well, today we tackle that ever-popular topic of

protein with two of the authors of plant-powered protein. Vesanto Molina, along with Cory Davis,

...