For a quick and delicious snack, split a baked potato, pour Amy's Organic Spicy Chili on top, add chopped onion, diced green chilis, corn chips, cheddar cheese, and a dollop of sour cream.

1 can (15.5 ounces) chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt

Crunchy, nutty chickpeas make for a satisfying snack in large part due to their fiber content. Store in an airtight container for up to 3 days.
Serves: Prep: 5min|Cook: 30min |Total: 35min

1. Preheat the oven to 450°F. Blot the chickpeas with a paper towel to dry them. On a large baking sheet, toss the chickpeas with the oil and sprinkle with the cumin and salt. Stir to coat.
2. Bake for 20 to 30 minutes, shaking the baking sheet occasionally, or until golden brown and crunchy.

From Rodale.com

Adapted from http://www.walnuts.org

1 can Amy's Black Bean Chili

1/2 cup walnuts, toasted

2 to 3 cloves garlic

1/2 teaspoon Tabasco sauce (or your favorite hot pepper sauce)

Kosher salt

Freshly ground black pepper

Freshly chopped cilantro, for garnish

1. In the bowl of a food processor, combine the Chili, walnuts, garlic and Tabasco sauce; process until smooth.
2. Garnish with the cilantro and serve immediately with fresh vegetables.