A chili can be so easy to whip up! It’s easily one of our household staples because of how filling it is. I think it’s also relatively easy to make. All the chilis I had growing up were jam-packed with ground meat and dairy. I actually ended up not likely them because they felt so heavy. This chili has all the taste and texture without making you feel weighed down at the end of it!
I topped it with cashew sour cream! One of the things I felt I was going to miss going plant-based was sour cream because I love to put it on so many things! This recipe from Oh She Glows is amazing! It literally tastes exactly like sour cream and it’s super quick to make! Josh is obsessed with it too.
The night before I make this, I soak a 1 lb. bag of dry kidney beans in water. If I’m making the sour cream, I’ll also set up the cashews in a separate bowl to soak over night as well. Just remember to do this step if you’re making the sour cream to avoid any heartache!
INGREDIENTS: makes 8 servings
- 2 15 oz. cans of kidney beans
- 1 15 oz. can of black beans
- 1 c. dry quinoa
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 c. cremini mushrooms, diced
- 1 28 oz. can of diced tomatoes
- 1 can of tomato puree
- 4 c. vegetable stock
- 1/2 c. unsweetened almond or coconut milk
- 1 tsp. dried oregano
- 1/2 tsp. cayenne pepper
- 1 tsp. cumin
Ingredients for Cashew Sour Cream:
- 1 1/2 c. raw cashews, soaked overnight
- 3/4 c. water
- 2 tbsp. fresh lemon juice
- 2 tsp. apple cider vinegar
- 1/2 tsp. salt
Blend together on high until super smooth. Keep leftovers in refrigerator for up to 1 week.
- Sautee onions in olive oil or coconut oil for 4-5 minutes, or until translucent. Stir in minced garlic and fry for another 2 minutes.
- Add diced mushrooms and fry for about 3 minutes. Stir in oregano, cayenne, and cumin with salt and pepper to taste. Stir in tomato puree/paste until mixed.
- Add diced tomatoes and quinoa and allow to simmer for about 10 minutes, or until it has thickened and quinoa begins to puff up.
- Add kidney beans, black beans, and vegetable stock. Stir and allow to simmer over low heat for 35-45 minutes.
- (OPTIONAL) In the mean time, make the cashew sour cream and set aside in the refrigerator.
- Add almond or coconut milk to chili and stir. Allow to simmer another 5-10 minutes. Spoon chili in bowl and top with sliced avocado and sour cream.