PUBLISHED 9/13/2019
For chili, this recipe has relatively few ingredients, BUT big, big flavor! It can be made vegan or vegetarian, and either way, will not disappoint. The white beans are such a delicious alternative to the traditional red beans and chili beans, and it is light enough to enjoy all year round. This dish is Perfectly Imperfect without the need for a Crock-Pot or hours of simmering, but certainly tastes like it cooked all day!
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6+
ingredients
- 2 TBSP Avocado Oil*
- 2 Bell Peppers (chopped) – I used Red and Orange
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 4 15oz cans White Beans or Garbonzo Beans (drained and rinsed)
- 4 cups Vegetable Stock**
- 1-2 TBSP Taco Seasoning
- 1-2 Chipotle Peppers in Adobo (chopped into a paste)*** – 2 won’t give too much heat so add more if you like to sweat!
- 1 cup Corn (fresh or frozen)
- Bunch of Cilantro (Chopped)
- Juice of 1 Lime
- Salt and Pepper to taste
Cashew Cream****
- 1/2 cup Cashew Butter*****
- 1 TBSP fresh Lemon Juice
Toppings (Optional)
- Avocado (chunks)
- Sliced Jalapenos
- More Cilantro
- More Lime juice
- Vegan Sour Cream (or Regular if not Vegan)
*Avocado Oil is a much healthier alternative to Vegetable and Canola Oil. It is a high heat oil and can be substituted for anything those oils are called for. However, please use what you have on hand!
**If you are not Vegan or Vegetarian, feel free to use Chicken Stock instead.
***Chipotle Peppers are roasted jalapenos and Adobo Sauce is rich, tomato based, and full of spice. You can omit these completely if you don’t like things spicy, or you can just spoon in some of the sauce and skip the actual peppers. But adding 1 will just give it a kick…nothing too crazy.
****Cashew cream is what really thickens the chili and gives it the creamy texture without altering the flavor – except to make it tastier!
*****Cashew Butter can be found at any grocery store but you can also use 1/2 cup of Cashews. They should be soaked in water until soft enough to puree in a mixer (at least 10 minutes).
instructions
- Add Oil to a large pot that is already hot.
- Add Peppers and Onion and saute until soft (3-5 min). Season with Salt and Pepper.
- Add Garlic and saute another 2 minutes.
- Add Beans, Stock, Taco Seasoning, Lime Juice, Chipotle in Adobo, and Salt and Pepper.
- Increase heat to high and bring to boil.
- Reduce heat and simmer for 25 minutes (20 min with the lid on/5 min without the lid).
- While the chili is cooking, make the Cashew Cream.
- In a small bowl whisk Lemon juice, Cashew Butter, and 1/4 cup Water until smooth)
- After the 25 minutes, add the Corn and Cashew Cream to the pot. Stir until smooth and simmer another 5 minutes.
- Finish with chopped Cilantro and serve!
Did you try this recipes? Please share any comments or suggestions below!
