Easy Weeknight Chili + Cashew Sour Cream, Vegan + Gluten-Free

This time of the year, I absolutely love chili. It’s such a warming winter food. I like to make a big batch at the beginning of the week and have a bowl with rice for lunch or a cup with dinner each tonight.

Today I’m sharing my Vegan, Gluten-Free Easy Weeknight Chili.  The actual cooking time is a little longer than the average weeknight meal but all you really have to do is throw everything in the pot and let it simmer- I figured that qualifies for a weeknight dish! You can feel free to get creative with what vegetables you want to add. I used purple sweet potatoes in the photos which is why you might notice a slightly purple hue.

The perfect accompaniment to chili is sour cream. For store-bought I recommend Follow Your Heart vegan sour cream but it’s also super easy to make your own.

To prepare Cashew Sour Cream, simply blend the following ingredients together until smooth:

  • 1 cup raw cashews, soaked at least 4 h0urs
  • 2 tsp apple cider vinegar
  • juice of 1/2- 1 lemon
  • 1 tsp agave
  • salt and pepper to taste
  • unsweetened almond milk, added as need to blend

Easy Weeknight Chili Vegan Cashew Sour Cream Gluten-Free

 

Easy Weeknight Chili + Cashew Sour Cream, Vegan + Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chili
Cuisine: vegan, gluten-free
Serves: 4-6
Ingredients
  • 1 tbs coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1-2 cups vegetable broth, added to desired thickness.
  • 4 medium carrots, chopped
  • 4 stalks of celery, chopped
  • 2 medium sweet potatoes, chopped into 1" pieces
  • 1.5 cups cooked kidney beans
  • 2 tbs tamari
  • 1-3 tbs chili powder, added to taste
  • salt and pepper to taste
Instructions
  1. Heat oil in large pot on stove at medium-high. Add onion and garlic and sauté until lightly browned (7-10 minutes).
  2. Add crushed tomatoes and 1 cup vegetable broth (add more broth later on if desired) and bring to a boil.
  3. Add carrots, celery and sweet potato. Simmer for 30-40 minutes, until everything is tender and sweet potatoes start to break apart.
  4. Stir in beans, tamari, chili powder, salt and pepper.
  5. Enjoy warm and reheat the next day!

Easy Weeknight Chili Vegan Cashew Sour Cream Gluten-Free 2

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  1. I love your recipes! 🙂 I´ve just got one question: Why do you make the pictures so big? They´re always about 4 times as big as my screen will show unless I zoom out. Is that how its supposed to be?