Easy Weeknight Chili + Cashew Sour Cream, Vegan + Gluten-Free
Author: 
Recipe type: Chili
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
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!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/01/02/easy-weeknight-chili-cashew-sour-cream-vegan-gluten-free/