Three Bean Chili & Cashew Sour Cream (Dairy-free)

January 2, 2019 • Appetizers, Mains • dairy-free, plant-based, vegan • No comments

Hearty, meat-free chili, that warms your soul and fills your belly! Dairy-free cashew sour cream is the perfect topping for this three bean chili. This dish is a great addition to your weekly meal prep, or could even be enjoyed as a dip with tortilla chips! And if you don’t have the extra time to make the cashew sour cream, a great dairy-free alternative is Kite Hill almond milk yogurt. If you are okay with dairy, a healthier substitute to traditional sour cream is Greek yogurt.

Ingredients

• 1/2 yellow onion
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 tsp minced garlic
• 2 beefsteak tomatoes
• 6 oz can tomato paste
• 2 cups low sodium vegetable broth
• 3 carrots
• 4 celery sticks
• 16 oz can kidney beans
• 16 oz can black beans
• 16 oz can pinto beans
• 1/4 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp chili powder
• 1/4 tsp smoked paprika
• 1 tsp Frank's red hot sauce
• 1/2 tbsp coconut aminos
• 4 drops liquid smoke

For the cashew sour cream:

• 1 cup raw cashews (soaked)
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1/4 cup water

Instructions

1. Prepare the veggies. Chop the onion, bell peppers, tomatoes, carrots and celery.
2. In a large pot on medium heat, saute the onion with minced garlic, and splash of veggie broth (instead of using oil) for a few minutes. Then add in the chopped carrot, celery, and bell peppers and cook down while stirring occasionally for an additional 10 minutes, adding more veggie broth as needed to keep the veggies from sticking.
3. Then add in about 1 cup of veggie broth, tomato paste, chopped tomatoes, beans (drained and rinsed), the spices, Frank's red hot sauce, coconut aminos and liquid smoke. Stir, and cover pot. Turn heat down to low-medium and cook an additional 15-20 minutes.

Cashew Sour Cream Recipe:

1. Soak cashews for at least 2 hours in water. If you don’t have the time to soak the cashews for hours, a short cut is to bring a small pot with water and cashews to a boil then cover and remove from heat and let cashews soak for 15 minutes.
2. Rinse and drain water then in a high speed blender, blend the cashews, lemon juice, apple cider vinegar and water until smooth. Store in fridge.