DinnerFoodLunchRecipes

Vegan Three Bean Mushroom Chili W/ Cashew Sour Cream & Sweet Cornbread

posted by Melissa Huggins October 22, 2015 0 comments

Homemade chili is the perfect comfort food. Don’t you think? It really warms you up and leaves your belly satisfied. It’s a great meal for those cold days, too. My family loves this chili, so to me, that’s award-winning chili! They get happy when they smell the spices on the stove and the sweet cornbread in the oven, and that makes me happy.  It’s a healthy, delicious meal and it’s so easy to make. 

When I make my chili, I really go to town. I use a lot of ingredients, but it just tastes good this way. I was thinking of omitting some stuff, but then it just won’t be my chili anymore.  This chili isn’t overly spicy, but it does have some bite to it. You can always add more chili powder or cayenne, if you like it really spicy. (or less if you don’t like it spicy)

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I usually make my chili, with beans that I’ve cooked myself. I soak them and slow cook them, which makes them more digestible. I make big batches at a time and freeze them, to have on hand. I freeze them in serving size glass containers. For this recipe, I used store-bought beans. I try not to buy canned food, because of leaching chemicals. I buy tetra packs or these pouches, whenever possible. They are in BPA-free packaging, and the beans just taste better. This company is great and you can find them in most grocery stores. Fig Food Company Beans

Canned tomatoes have a high risk of leaching BPA into the tomatoes, due to the acidity. They are one of the worst foods you can buy in a can. I found these delicious and fresh tasting roasted tomatoes in a jar, Muir Glen Fire Roasted Tomatoes.  I will be sharing a post soon, on other foods that can be found in glass, or safer packaging than canned.

So, here it is… the Vegan Huggs Chili! Enjoy!

Serves 4-6

Vegan Three Bean Mushroom Chili & Cornbread

Top with fresh-cut cilantro, cashew sour cream and a lime wedge.

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Ingredients

Cashew Sour Cream
1 cup cashews, soaked in water for 3-4 hours
1 clove garlic
2 tsp lemon juice
2 tsp olive oil
1/4 cup water
1/4 tsp sea salt ( a pinch more, if needed)
1/2 tsp dill
Cornbread
3 Tbsp chia seeds
1/2 cup water
1 cup almond milk
juice of 1/2 lemon
1 cup organic corn meal
1 cup spelt flour, (or all-purpose)
¼ cup maple syrup
1 Tbsp baking powder
1/2 tsp sea salt
1/4 cup coconut oil, melted
1/2 cup fresh or frozen corn
Chili
1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 medium sweet potato, peeled and diced
1 cup mushrooms, chopped
2 Tbsp chili powder
1 Tbsp cumin
1 bay leaf
1/2 tsp cayenne pepper
1 tsp coriander
1 Tbsp cocoa powder (unsweetened)
1 Tbsp molasses
1 1/2 cups low sodium vegetable broth, add more if needed
2 cups fire roasted tomatoes
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
15 oz chickpeas, drained and rinsed
1/2 cup fresh or frozen corn
1 lime, juiced
1 tsp sea salt, more to taste

Instructions

    Cashew Sour Cream
  1. Rinse cashews and discard water. Add all ingredients to a food processor and blend until smooth and creamy. (about 2-3 minutes) Scrape down sides a couple of times. You can add a bit more water, if needed. Add a pinch more salt if needed.
  2. Cornbread
  3. Preheat oven to 400 degrees F.
  4. Add the lemon juice to the milk and set aside for 10 minutes. This creates a vegan buttermilk.
  5. Mix chia seeds and water together and set aside for about 10 minutes
  6. Add all dry ingredients in large bowl & combine well.
  7. Add milk, oil, corn & chia seed mixture, Combine well.
  8. Pour into an 8 " square greased baking dish.
  9. Bake for 25- 30 minutes.
  10. Insert toothpick into middle of bread, if it’s clean, then it’s ready.
  11. Chili
  12. In large pot heat olive oil & sauté onion until translucent, about 3 min. (I put a pinch of salt in the oil)
  13. Add your garlic, bell pepper & sweet potato, sauté for about 5-6 minutes.
  14. Add chili powder, cumin, cayenne, coriander, molasses, cocoa & salt, stir constantly for 30 seconds.
  15. Add vegetable broth & bay leaf, bring to a simmer.
  16. Cover & reduce heat to keep a light simmer. Cook until the sweet potato is tender, about 15 minutes
  17. Add beans, tomatoes, corn and lime juice; turn heat up higher to bring to a simmer. Stir often. Now, reduce heat, and gently simmer for another 20 minutes. Taste to see if it needs any more salt.
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http://veganhuggs.com/vegan-three-bean-mushroom-chili/

 

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