This recipe is such a hearty, healing, and comforting fall and winter recipe! I’m taking you through a super simple and quick no-bean chili recipe that is truly super versatile! This recipe comes from my Whole Foods Cookbook, which you can find linked below – the complete recipe is also written out down below for you š
ā Things I mentioned in today’s video
+ My cookbook:
+ Dried Bird’s Eye Chilis:
RECIPE:
Ingredients:
– Millet or rice for serving
– 2 medium sweet onions
– 4 cloves garlic
– 1 tsp chili powder
– 1 tsp cumin
– Ā½ tsp black pepper
– Ā½ tsp sea salt
– 3 large carrots
– 300g of cremini mushrooms
– 2 stalks celery
– 1 398ml can of diced tomatoes
– 700ml strained tomatoes
– 1 Ā½ cups vegetable broth
– 2 tbsp coconut aminos
– 1 tbsp maple syrup
For the cashew cream
1 Ā½ cup raw cashews
Ā¾ cup water (may need a bit more to blend, but you donāt want to add too much off the start, always start
with the lesser amount)
Juice from 1 lemon, around 2-3 tbsp
Ā½ tsp salt
Cilantro for serving
Avocado for serving
Whip together your cashew cream by combining the cashews, water, lemon juice, and salt into a blender and combining until super smooth.
Make your millet or rice according to package instructions.
Finely dice up your sweet onions and set them aside.
Finely chop up your carrots, mushrooms, and celery, and set aside.
Heat a large nonstick saucepan over medium heat.
Add the sweet onions and place into heated pan alongside your pressed or minced garlic. Cook the onions and garlic for 3-5 minutes until the onions begin to soften.
Add in the chili powder, cumin, black pepper, and salt. Stir to combine.
Add in the carrots, mushrooms, and celery, and continue cooking for 2-3 minutes, stirring well.
Add in the diced tomatoes, strained tomatoes, vegetable broth, coconut aminos, and maple syrup.
Stir well to combine and continue cooking on medium-high heat until your chili begins to simmer. Cover with a lid and turn down to a gentle simmer.
Continue cooking for 10-15 minutes, until the carrots have softened and can be pierced through with a fork.
If youād like to have a finer more chili-like texture, you can transfer your cooked chili to a blender and pulse a couple of times to further dice up your mixture.
Return chili to the pot and taste to adjust the flavour as needed, adding in more maple syrup for sweetness, chili powder for heat, or coconut aminos for umami/saltiness.
To serve, dish out a helping of millet or rice, scoop on a generous amount of your no-bean chili, and top with a dollop of cashew cream, a handful of cilantro, and some slices of ripe avocado.
ā Other LINKS for youuuu
My COOKBOOK is here!!! šš„š„¬š„ more than 45 of my go-to plant-based & whole-food recipes (Medical Medium friendly recipes!!):
+ A FULL week of dinners:
+ Another full week of dinners:
+ My food processor:
+ My Vitamix (similar, mine was from Costco 5+ years ago):
+ My juicer:
+ The big bowls/salad bowls:
+ My air fryer:
+ My vegetable chopper is from Pampered Chef
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