#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
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
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.
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!