Welcome back for the second episode of Planta By Gia!
Today we talk all about the benefits of beans and why switching a traditional meat chili to a 3 bean alternative is such a good choice. I teach you step by step how to make vegan 3 bean chili, vegan sweet cornbread, and homemade cashew sour cream! It is Delicious!
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Full Recipe:
3 Bean Chili:
Ingredients:
1 tablespoon olive oil or 1/4 cup water (for water saute)
1 large onion, diced
3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
2 jalapenos, seeds removed and diced (a few seeds ok for extra heat)
3 tablespoons chili powder
1 teaspoon chipotle powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (28oz) diced tomatoes, with juices
1 tablespoon cocoa powder or small piece of dark chocolate (about 1/2 oz.), optional
1 1/2 cups water or vegetable broth, + more if needed
mineral salt & pepper, to taste
Optional Toppings:
Cilantro
Chives
Jalapeno
Directions:
Saute: In large pot heat olive oil over medium heat, saute onion for 7 minutes, or until tender and translucent. Add the garlic, jalapeno, chili and chipotle powder, cook for 1 minute, or until fragrant.
Simmer: Add the beans, tomatoes, chocolate, and liquids, bring to boil, reduce heat, cover askew, and simmer for 15 ā 20 minutes or so, stirring occasionally. Add more water as needed. Taste for flavor, season with salt and pepper, and add anything else you feel it needs.
Sweet Cornbread:
1 1/4 cup cornmeal
1 cup all-purpose flour
1 cup non-dairy milk
1/2 cup white sugar
5 tablespoons vegan butter, melted
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup corn kernels, fresh or frozen (optional)
Directions:
Preheat your oven to 400F (200C), and lightly grease a 8″ x 8″ pan.
In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don’t over mix it. If you are adding corn kernels, add those in now, and give two or three more stirs to mix them in. Pour into the greased pan, and spread evenly with a spatula.
Bake 20 – 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Cashew Sour Cream
Ingredients:
1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
Ā½ cup water
1 tablespoon lemon juice, or more if needed
1 teaspoon apple cider vinegar
Heaping Ā¼ teaspoon fine sea salt
Ā¼ teaspoon Dijon mustard
Directions:
If you soaked your cashews, drain and rinse them until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If youāre having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to Ā½ cup additional water, as needed.
Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.