#LunchBreak #LIVE making 3 bean chili creme fraiche, vegan style with the amazing Kimberly Guerin, who works for National Geographic and is certified in plant-based nutrition!

 

#LunchBreak #LIVE making 3 bean chili crepe fraiche, vegan style with the amazing Kimberly Guerin, who works for National Geographic and is certified in plant-based nutrition! Ask questions! Join the party!

Posted by Jane Velez-Mitchell on Thursday, May 16, 2019

 

The Recipe For 3-Bean Chili:
Ingredients:

1 Red Onion, chopped fine
2 Cloves of Garlic
1 Fresh Chili
1 Red Pepper, cubed
1 tsp Ground Cumin
1 tsp Ground Cinnamon
2 tsp Cayenne Pepper
2 Tins Chopped Tomatoes
1 cup Chickpeas, cooked
1 cup Red Kidney Beans, cooked
1 cup Sweetcorn, cooked
1 cup Black Beans, cooked
Pinch of Sea Salt & Pepper

Directions:

Add a small amount of water or oil to a pan

Add one finely sliced red onion, 1 clove minced garlic, 1 red chili finely diced, 2 teaspoons of cayenne pepper, 1 tsp cinnamon, 1 tsp cumin

Allow to cook for a couple of minutes.

Stir in 1 cubed red pepper, 3 cups chopped tomatoes (from a can).  Cook for a few minutes.

Add 1 cup canned chickpeas, 1 cup kidney beans, 1 cup black beans, 1 cup sweet corn.  Pinch of sea salt.  Stir and let it all cook together.

Crème Fraiche:

Soak a 1/2 cup of cashews in water for several hours.

When cashews are soft put them in a blender with 1/2 cup of water, the juice from 1/2 of a lemon, pinch of sea salt.  Blend on high speed until creamy.  Can use right away or refrigerate to get a thicker consistency.

Serve chili with a couple spoon fulls of crème fraiche.  Enjoy!

 

The ingredients used for this 3 bean bowl of deliciousness!

 

Look at how beautiful this is. A bowl of vegan health!

 

Kimberly posing proudly with her 3 bean bowl of goodness!