On today’s Friday Feast, we’re serving up Veggie Chili with Cilantro Lime Cashew Crema. Chili is a one-pot, satisfying, hearty solution to the ever-nagging question “what’s for dinner?”. This is one of my favorite go-to dishes, especially during these cold, rainy months. Not only is chili amazingly yummy, it’s also packed with an impressive list of plant-powered goodness. Here are just a few…
The pinto and black beans contain:
The garlic and onions contain:
The tomatoes and lime juice contain:
- Vitamin C, ascorbic acid, a powerful antioxidant and compound shown to help increase non-heme iron (derived from plants) absorption.
VEGGIE CHILI
Vegan, gluten free, dairy free
Recipe by Jentry Lee Hull
Yields ~8-10 servings
INGREDIENTS
- 2-4 tsp. avocado or olive oil
- 1 large red or yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 bell peppers, seeded and diced
- 1 ½ cups frozen corn, thawed
- 1-14.5oz. can diced tomatoes, no salt added
- 2-14.5oz. cans tomato sauce, no salt added
- 5oz. veggie broth or water*
- 3 cups (or 2-15oz. cans) cooked black beans, rinsed and drained
- 3 cups (or 2-15oz. cans) cooked pinto beans, rinsed and drained
- 2-4 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cayenne
- 1 tsp. pink Himalayan salt, or to taste
- red pepper flakes, to taste (optional)
- Juice from 1 lime
METHOD
- In a large stock pot over medium heat, sauté diced onion in avocado/olive oil for a couple minutes until onion begins to caramelize.
- Add minced garlic, stir and sauté for another minute. Be careful not to burn.
- Incorporate diced jalapeño, bell peppers and corn. Sauté for another 5 or so minutes, stirring occasionally, until corn begins to brown.
- Add diced tomatoes, tomato sauce, and veggie broth. *No need for a measuring cup, just fill one of the tomato sauce cans with broth/water and add to the chili. Let simmer for about 5 minutes.
- Incorporate beans and spices, and simmer partially covered for another 10-20 minutes on low-medium heat. Stir occasionally to prevent sticking or burning.
- Add fresh lime juice and adjust seasoning to taste.
- Transfer to serving bowls, top with Cilantro Lime Cashew Crema and enjoy!
NOTES
- If you prefer a chunkier chili, swap out one of the tomato sauce cans for another can of diced tomatoes.
- If you prefer a soupier chili, add more broth, tomato sauce or a can of enchilada sauce. Just keep in mind you may need to adjust your seasonings accordingly.
CILANTRO LIME CASHEW CREMA
Vegan, gluten free, dairy free
Recipe by Jentry Lee Hull
INGREDIENTS
- 1 cup raw cashews soaked*
- ½ cup plant milk
- ¼ cup lime juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. nutritional yeast
- 1-2 Tbsp. water, to thin
- ½ tsp. pink salt
- small bunch of cilantro
METHOD
- *Boil water and soak cashews for 10 minutes, or soak cashews for at least 1 hour at room temp.
- Combine all ingredients in a high-powered blender or food processor, and blend until creamy and smooth (for about 1-2 minutes).
- Adjust seasoning to taste and keep chilled until ready to serve.
- Store leftovers in an airtight container in the fridge for 5-7 days.
Thrive on,
Coach Jentry
Gumsaba Fitness Class schedule Saturday 01/07/17
8AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – Cardio Full Body
8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Uppers N Core