01/07/2025
RECIPE ALERT!!! ๐ฒ
Ok, you askedโฆ I deliver!!!
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Ingredients:
1 medium white onion, chopped
2 celery stalks, chopped
1 green bell pepper, diced small
1 poblano pepper, diced small
1 jalapeรฑo pepper, diced small
3 garlic cloves, finely chopped
2 tbsp flour of your choice (I used organic oat flour)
1 tsp cumin powder
3 tsp chili powder
1 tsp onion powder
1 can cannellini beans
1 can garbanzo beans
1 cup veggie broth, plus a little extra for sautรฉing veggies
1 4oz can green chilies
1/3 cup raw cashews
1 cup hot water
Salt & pepper to taste
Optional** 1 cup corn kernels
Toppings:
Cilantro
Crispy tortilla strips (I used almond flour tortillas)
Directions:
- Heat a large pot on medium-high heat, add in onion and a splash of veggie broth to prevent sticking. Cook until fragrant.
- Add garlic, celery, green bell pepper, poblano and jalapeรฑo and cook for approximately 5 min or until veggies are tender.
- Add the four, cumin, chili powder, salt & pepper. Mix until all the veggies are coated. Add in the beans, corn if using, veggie broth and can of chilies. Mix well. Bring to a boil, reduce heat and simmer for 15-20 minutes.
- While the chili is cooking, add the cashews and hot water to a high-speed blender and blend for approximately 60 seconds or until completely smooth.
- When there is 5 min left on your timer, pour cashew cream into the pot and mix together. If you like your chili thicker, continue to cook until it reaches your desired thickness.
- Serve with chopped cilantro and crispy tortilla strips or chips. ENJOY!
