Vegan Chili + Sour Cream

Hearty. Delicious. Satisfying. Creamy. Warm.

CHILI INGREDIENTS

  • 1-2 tbsp olive oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1 tsp cayenne pepper
  • 1 tbsp ground cumin
  • 3 tbsp tomato paste
  • 1 1/2 cup TVP
  • 1 cup mushrooms, diced
  • 8-12 fresh tomatoes, diced or 1 large can of diced tomatoes
  • 2 cup kidney beans
  • 2 cup black beans
  • 1/3 cup maple syrup
  • salt and pepper, to taste

CHILI DIRECTIONS

  1. Heat a large pot over medium-high heat, add olive oil, garlic and onion, saute for 2 to 5 minutes.
  2. Add spices and herbs, saute for 1 minute.
  3. Add tomato paste, TVP, mushrooms, saute for 5 minutes.
  4. Add tomatoes, beans, maple syrup, salt and pepper, stir and bring to a boil.
  5. Reduce heat, cover and simmer for 30 to 60 minutes, stir occasionally until chili has thickened.
  6. Serve hot with a dollop of sour cream, plant-based cheese and a sprinkle of parsley, dried or fresh.

SOUR CREAM INGREDIENTS

  • 1 cup raw cashews, softened
  • 1/2 cup water or unsweetened nondairy milk
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp lemon juice
  • 1/2 tsp salt

SOUR CREAM DIRECTIONS

  1. Soften cashews by boiling for 10 to 15 minutes with lots of water or by soaking minimum two hours to overnight, drain and rinse before using.
  2. Blend all sour cream ingredients together until creamy.
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