Description
This hearty veggie chili is packed with plant-based goodness and ready in about 45 minutes. It features a rich, spicy flavor balanced by a quick-blended smoky cashew crema topping, making it a satisfying comfort food perfect for busy weeknights.
Ingredients
- 200 g (1 cup) raw cashews, soaked in hot water for at least 30 minutes, drained
- 30 ml (2 tablespoons) vegetable oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 30 g (2 tablespoons) chili powder
- 10 g (2 teaspoons) ground cumin
- 5 g (1 teaspoon) dried oregano
- 5 g (1 teaspoon) smoked paprika
- 2.5 g (1/2 teaspoon) cayenne pepper (optional)
- 800 g (28 ounces) canned diced tomatoes, undrained
- 400 g (15 ounces) canned crushed tomatoes
- 400 g (15 ounces) canned kidney beans, rinsed and drained
- 400 g (15 ounces) canned black beans, rinsed and drained
- 720 ml (3 cups) vegetable broth
- 10 ml (2 teaspoons) salt, or to taste
- 2.5 ml (1/2 teaspoon) black pepper
- 120 ml (1/2 cup) cold water (for crema)
- 30 ml (2 tablespoons) fresh lime juice (for crema)
- 2.5 g (1/2 teaspoon) smoked paprika (for crema)
- 1.25 g (1/4 teaspoon) salt (for crema)
- 30 g (1/4 cup) fresh cilantro, chopped (for garnish)
Instructions
- Prep Cashew Crema Base: Soak cashews in hot water for at least 30 minutes; drain thoroughly just before blending.
- Saute Aromatics: Heat vegetable oil in a large pot over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.
- Cook Peppers and Garlic: Add minced garlic and diced red and green bell peppers to the pot. Cook for another 5-7 minutes, stirring until the peppers begin to soften.
- Toast Spices: Stir in the chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Simmer Chilli: Pour in the diced and crushed tomatoes, rinsed beans, and vegetable broth. Stir together, bring to a simmer, then reduce heat to low, cover, and cook gently for 25-30 minutes, stirring occasionally.
- Prepare Crema: While the chilli simmers, combine drained cashews, cold water, lime juice, smoked paprika, and salt in a high-speed blender. Blend until completely smooth and creamy.
- Season and Adjust Consistency: Taste the simmering chilli; season with salt and black pepper. If the chilli is too thin, remove the lid and simmer for an additional 10-15 minutes. Add more broth if too thick.
- Serve with Garnish: Ladle chilli into bowls, top with a generous dollop of cashew crema, and sprinkle with fresh chopped cilantro before serving hot.
Notes
Soaking the cashews is essential for achieving a smooth crema texture. This recipe is excellent for meal prep, as flavors deepen overnight in the refrigerator. To make it spicier, add extra cayenne pepper or top with hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 22 g
- Cholesterol: 0 mg