You want a one-pot vegan chili? We have that recipe! Deliciously simple and enough to feed an army, this is going to become your go-to for potlucks or even a midweek favorite.
1/4 cup coconut oil
2 bell peppers: 1 orange, 1 yellow, chopped
2 onions, rough chopped
12 to 14 tomatoes on the vine, chopped, divided
3 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon chili powder
1/4 cup tomato paste
1/2 cup green lentils, rinsed
1 (14-ounce) can red kidney beans, drained & rinsed
1 (14-ounce) can black beans, drained & rinsed
1 (14-ounce) can garbanzo beans, drained & rinsed
Garnish: avocado, cilantro, scallions, fresh tomatoes, vegan cashew sour cream
In a large heavy-bottom pot, add coconut oil. Once oil is hot, add bell peppers, onions, half of the chopped tomatoes and garlic. Sauté for 3 to 5 minutes until softened; season with salt.
Add dry spices and tomato paste and stir well to incorporate, approximately 15 minutes.
Add rinsed and drained lentils and 1 cup water. Bring to a boil, then reduce heat to simmer and cook uncovered for 15 minutes.
Add the remaining beans and tomatoes, and another 1 cup of water if chili seems too dry. Cover and cook for another 10 to 15 minutes.
1 cup raw cashews, soaked
1/2-3/4 cup water or almond milk, as needed
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar
Pinch of salt
Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours.
Drain and rinse the cashews and place in the blender.
Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed.
The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.