Chili is a one-pot, satisfying, hearty solution to the ever-nagging question “what’s for dinner?”. This is one of my favorite go-to dishes, especially for potlucks, football games, movie night, or dinners for the week. And not only is chili amazingly yummy, it’s also packed with an impressive resume of plant-powered goodness.
Just to name a few…
The pinto and black beans contain:
The garlic and onions contain:
The tomatoes and lime juice contain:
- Vitamin C, ascorbic acid, a powerful antioxidant and compound shown to help increase non-heme iron (derived from plants) absorption.
Vegan, gluten-free, dairy free
Recipe by Jentry Lee Hull
Yields ~8-10 servings
- 2-4 tsp. avocado or olive oil
- 1 large red or yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 bell peppers, seeded and diced
- 1 ½ cups frozen corn, thawed
- 1-14.5oz. can diced tomatoes, no salt added
- 2-14.5oz. cans tomato sauce, no salt added
- 5oz. veggie broth or water*
- 3 cups (or 2-15oz. cans) cooked black beans, rinsed and drained
- 3 cups (or 2-15oz. cans) cooked pinto beans, rinsed and drained
- 1 Tbsp. chili powder
- 1 tsp. paprika
- 1 tsp. cayenne
- 1 tsp. pink Himalayan salt, or to taste
- red pepper flakes, to taste (optional)
- Juice from 1 lime
- In a large stock pot over medium heat, sauté diced onion in avocado/olive oil for a couple minutes until onion begins to caramelize.
- Add minced garlic, stir and sauté for another minute. Be careful not to burn.
- Incorporate diced jalapeño, bell peppers and corn. Sauté for another 5 or so minutes, stirring occasionally, until corn begins to brown.
- Add diced tomatoes, tomato sauce, and veggie broth. *No need for a measuring cup, just fill one of the tomato sauce cans with broth/water and add to the chili. Let simmer for about 5 minutes.
- Incorporate beans and spices, and simmer partially covered for another 10-20 minutes on low-medium heat. Stir occasionally to prevent sticking or burning.
- Add fresh lime juice and adjust seasoning to taste.
- Transfer to serving bowls, top with Cilantro Lime Cashew Crema and enjoy!
- If you prefer a chunkier chili, swap out one of the tomato sauce cans for another can of diced tomatoes.
- If you prefer a soupier chili, add more broth, tomato sauce or a can of enchilada sauce. Just keep in mind you may need to adjust your seasonings accordingly.
CILANTRO LIME CREMA
Vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
- 1 cup raw cashews soaked*
- ¼ cup lime juice
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. nutritional yeast
- ½ tsp. pink salt
- small bunch of cilantro
- 1-2 Tbsp. water, to thin
- *Boil water and soak cashews for 10 minutes, or soak cashews for at least 1 hour at room temp.
- Combine all ingredients in a high-powered blender or food processor, and blend until creamy and smooth (for about 1-2 minutes).
- Adjust seasoning to taste and keep chilled until ready to serve.
- Store leftovers in an airtight container in the fridge for 5-7 days.