Easy Weeknight Chili + Cashew Sour Cream, Vegan + Gluten-Free
Author: Ilene Godofsky
Recipe type: Chili
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- Heat oil in large pot on stove at medium-high. Add onion and garlic and sauté until lightly browned (7-10 minutes).
- Add crushed tomatoes and 1 cup vegetable broth (add more broth later on if desired) and bring to a boil.
- Add carrots, celery and sweet potato. Simmer for 30-40 minutes, until everything is tender and sweet potatoes start to break apart.
- Stir in beans, tamari, chili powder, salt and pepper.
- 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/
3.2.1310