Delicious, Easy Three-Bean ChilliSep 29, 2023 ● By Lisa Books-Williams
Photo by Lisa Books-Williams
Yield: 8 servings
3½ cups fresh tomatoes, diced
1 15-oz can tomato sauce
1 15-oz can pinto beans, drained and rinsed (or 2 cups cooked pinto beans)
1 15-oz can dark red kidney beans, drained and rinsed (or 2 cups cooked kidney beans)
1 15-oz can black beans, drained and rinsed (or 2 cups cooked black beans)
3 cloves garlic, minced
1 jalapeño pepper, seeded and minced
½ small red onion, finely diced
½ small yellow onion, finely diced
1 red, yellow or orange bell pepper, finely diced
1 zucchini, finely diced
2 carrots, finely diced
2½ Tbsp chili powder
1¼ tsp cumin
⅛ tsp cayenne powder
½ tsp crushed red pepper flakes
1 can diced green chilies (optional)
1 cup fresh or frozen white corn
For Cashew Sour Cream
1 cup cashews, soaked for 2 hours
½ cup pure water
Juice of 1 lemon
¼ tsp salt
1 tsp apple cider vinegar
Place all of the ingredients, except corn, in a large saucepan over medium heat and cook until the chili begins to boil. Note: For a meatier consistency, before placing them in the pot, place all of the veggies (except corn, tomatoes and green chilies) in a food processor fitted with an “S” blade, and pulse-chop until the ingredients become confetti size, about 2 to 3 minutes.
Cover the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Add the corn, cover and simmer an additional 5 minutes.
Serve over brown rice with the cashew sour cream.
To make the cashew sour cream, use a blender to combine all of the ingredients together, pulsing until smooth, about 1 to 2 minutes. Adjust seasonings to taste. Seal and store for up to 1 week in the refrigerator.
Recipe courtesy of Lisa Books-Williams.