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Chili Sin Carne with Sour Cashew Cream

Chili Sin Carne with Sour Cashew Cream
Julie van den Kerchove
Premium

Chili Sin Carne with Sour Cashew Cream

Julie van den Kerchove

This chili sin carne with sour cashew cream is wonderfully warming and full of flavor. Ideal as a quick stew on busy week nights! I usually make a triple serving and store leftovers in the freezer. In the tips you will also find a "keto" version that is richer in healthy fats and low in carbohydrates.

Macros(per serving)

585Kcal

Fat

34% (22 g)

Protein

17% (25 g)

Carbs

49% (72 g)

49 g Net, 23 g Fiber

Rate

Ingredients

Servings

Chili without meat
Coconut oil
14 Tbsp
Onion
14 piece
Garlic (finely chopped.)
0 cloves
Carrot (in small cubes)
14 piece
Celery (finely chopped)
14 piece
Mushrooms
45 g
Celtic sea salt
to taste
Cumin Ground
to taste
Cinnamon
to taste
Cayenne pepper
to taste
Tomato cubes
135 g
vegetable broth
80 ml
Tomato paste
14 Tbsp
Zwarte bonen
60 g
Chickpeas (canned)
60 g
Limabonen
60 g
Vegan dark chocolate
20 g
Avocado
0 pieces
Fresh coriander
0 hands
Sour Cashew Cream
Cashew nuts
20 g
Water
2 Tbsp
Lemon juice
34 Tbsp
Celtic sea salt
0 tsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

20 min

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Details

Allergens

Nuts, Fruit, Nightshade, Soy, Celery, Legumes, Citrus, Chocolate

Diet

Vegetarian, Vegan

Course

Lunch, Side dish, Appetizer

Cooking equipment

Blender

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