Your Plant-Based Conference Awaits!

#LunchBreakLIVE making Meaty yet Vegan 3 Bean Chili, with What The Fork? author Gina Bonanno-Lemos of 360 Health Connection. This fabulous chef is hosting a plant based conference reaching out to the newly plant based and vegan curious at the Hilton Hotel in gorgeous Costa Mesa, California on May 19th & 20th, featuring Dr Michael Klaper, Ella Magers, Sexy Fit Vegan, Dr. Joel Kahn – America’s Healthy Heart Doc, Ocean Robbins and many others. https://janeunchained.com/
Get your tickets now at: YourPlantBasedGuideConference.com 

Meaty Vegan Three Bean Chili
Serves 8
Ingredients
2 tsp Olive Oil or ¼ C of Water to Sautee
1 Medium Onion, Chopped
3-5 Garlic Cloves, Minced (Approx 2 TBSP)
2 Hot House Tomatoes, Chopped (optional)
2 C Water
1 Can Crushed Tomatoes (28 oz)
1 Can Kidney Beans, Rinsed and Drained (15 oz)
1 Can Black Beans, Rinsed and Drained (15 oz)
1 Can Pinto Beans, Rinsed and Drained (15 oz)
1 Bag Beyond Meat Brand Beefy Crumble, Thawed (optional)
2 TBSP Chili Powder
1/2 tsp Paprika
1 tsp Ground Oregano
1 tsp Cayenne Powder
1 tsp Ground Cumin
1 tsp Salt
3/4 tsp Black Pepper

Instructions
1.      Place oil and onions in a large pot and simmer on low heat until onions are translucent.
2.      Add water, tomatoes, beans, garlic, and all spices and seasonings to the pot, stir together and increase temperature to high.
3.      When the mixture begins to boil stir in the beefy crumble, reduce heat to low, cover and simmer for 30 minutes.
4.      Serve while hot.

• Notes
  1.      Serve with corn bread or tortilla chips. My absolute favorite tortilla chips are Trader Joe’s Organic Blue Corn Tortilla Chips.
  2.      For a plant-based “cheesy” flavor, top with nutritional yeast flakes, which are also a good source of Vitamin B12.
  3.      For a plant-based sour cream, I recommend Tofutti brand Sour Supreme