Vegan Chilli Plus With Cashew Sour Cream
1 1/2 tbsp extra-virgin olive oil
280 g diced sweet onion (about 1 medium/large)
2 tbsp pressed garlic (about 4 large cloves)
2 medium jalapeños (80 g), seeded and finely chopped
2 large celery stalks, finely chopped
1 zucchini, finely chopped
1 medium carrot, chopped
1 large red bell pepper, seeded and chopped
1 can chopped tomatoes, with juices (800 ml)
1 cup low-sodium vegetable broth (250 ml)
6 tablespoons tomato paste (90 ml)
1 can kidney beans, drained and rinsed (400 ml)
1 can pinto or navy beans, drained and rinsed (400 ml)
2 tbsp chilli powder
2 tsp ground cumin
1 tsp dried oregano
1/2 to 3/4 tsp fine grain sea salt
1/4 tsp ground cayenne pepper (optional)
In a large pot, fry the onion and in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, carrots, zucchini, celery, and bell pepper and fry for another 5 on medium heat, until softened.
Now add the garlic, the can of diced tomatoes (including the juice), broth, and tomato paste. Stir to combine. Now, increase heat to medium-high and simmer for a few minutes.
Finally, add the drained and rinsed beans, the chilli powder, cumin, oregano, and salt. Stir everything properly in the pot and simmer uncovered for ca 15 min, until thickened.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Cashew Sour Creme by Brownble