First, make the Cashew Sour Cream according to the recipe below, and then put it in your fridge to chill. Next, place a large pot over medium heat, and add the onions, red peppers and carrots. Sauté everything until the onions begin to brown and the peppers and carrots begin to soften, about 10 minutes. Add a splash of water to prevent sticking, and continue to do this as needed.
Next, add the chili powder, granulated garlic, cumin, smoked paprika and salt and mix well. Add the minced garlic and cook until fragrant, about another minute or two. Don’t hesitate to add a splash of water to prevent sticking!
Now add the tomatoes and the beans and stir to combine. Add the corn, cilantro, and a couple squeezes of lime and stir everything up well.
Bring this to a simmer, then turn the heat down to low, and cook, uncovered, for at least 30 minutes or until beans are slightly falling apart.
The chili will thicken as it rests. Add water to thin if it seems too thick. Season with salt and pepper and stir in a handful of green onions and more cilantro, if desired.
Don't forget a dollop of our Cashew Sour Cream on top!
Serve with our Crunchy Baked Tortilla Chips and our Guacamole!
Try to find beans with no added salt. We're using the beans undrained, so if there is salt in the liquid, your chili will pick that up too and it may be too salty.
Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.
Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it.
This will keep in the fridge for up to a week.
This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.