Welcome to Part 8 of our Easy Vegan Quarantine Cooking Ideas! I got a request for a low fat, oil free, savory meal so I bring you a healthy delicious chili recipe!! We will only be doing 2 more parts of this series, so let me know in the comments what you want to see for the last 2 episodes. Thanks for watching, and be safe xx!
HEALTHY DELICIOUS CHILI
Ingredients
a little bit of vegetable broth for sautéing
2 to 3 garlic cloves, diced
1/2 medium onion, diced
1/2 red (or orange) bell pepper (diced)
1 medium carrot (chopped)
1 medium celery stalk (chopped)
1 15 oz can diced tomatoes
1 can kidney beans (drained)
1 cup green or red dry lentils
4 tbl tomato paste
1/2 tsp paprika or smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
2 to 3 cups water
For garnish: Chose from any of the following: cashew sour cream, fresh cilantro, lime, desired greens, green onions, avocado slices, red cabbage, jalapeño, or hot sauce
If making brown rice, barley, or potatoes get those started first.
Sauté garlic and onion with vegetable broth over medium heat 5 min. Then add bell pepper, carrot, and celery and sauté for 5 more min.
Add kidney beans, lentils, diced tomato, tomato paste, all spices, and water. Bring to boil, then simmer on low for 40 minutes or until everything tastes “done.”
Add more spices or water as needed.
Serve garnished with a dollop of cashew sour cream, fresh cilantro, lime, greens, green onions, avocado slices, red cabbage, jalapeño or hot sauce if desired, over brown rice, barley, sweet potatoes, or golden potatoes.
CASHEW SOUR CREAM
Ingredients
1 cup raw cashews (soaked and drained)
1/2 cup water
3 to 4 tbsp fresh lemon juice
salt to taste
Blend everything in a high speed blender until creamy and steamy. About 3-4 minutes.
Feel free to store in the fridge or freezer in an air tight container. Will last in the fridge about a week, and can freeze for a long time and still taste good when thawed.
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God Bless you!
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