The chill of winter has finally kick in and my go-to dishes are always something hearty and warm. Nothing beats a warm bowl of chili and snuggling up next to your love on the couch watching a movie right?
This Chipotle Chili, has the right amount of heat and flavor to satisfy any chili lover’s taste buds, and its vegan!!
Recipe:
Vegan Chipotle Chili w/ Cashew Avocado Cream
Chili
extra virgin olive oil 2 Tbsp
Northern Beans 2 can
Black beans, organic (10oz can) 2 cans
Onion 1 ea
Garlic clove, chopped 6 ea
Adobo, chipotle chili (can), blended 1 or 2 ea
Frozen Corn 1 bag
Fire roasted tomatoes 1 can
Onion powder 1 Tbsp
garlic powder 1 Tbsp
paprika 1/2 Tbsp
chili powder 1 1/2 Tbsp
vegetable broth 2 cups
jalapeno, seeded and diced 3 ea
cumin 2 tsp
salt 1 Tbsp
black pepper 1 Tbsp
Cashew Avocado Cream
raw cashews 1/4 cup
almond milk, or water 1/2 cup
Avocados 1 ea
lime, juiced 1 ea
cilantro, rough chopped 1/4 cup
salt to taste
In a large pot over medium heat, sweat the onion, garlic, and jalapeno with the olive oil. Blend the chipotle chilis and add them to the pot. Add the spices, onion powder, garlic powder, paprika, and chili powder, then add the rest of the ingredient for the chili to the pot. Turn the heat down and let simmer until all the flavors have combined. approximately 30 minutes.
For the cream:
Blend together all ingredients in a blender until smooth and adjust the salt and lime as needed.
P.S For a hotter chili you can always add more chipotle chilies.
PlantFuel_Kitchen 