Smoky Barbecue Chili with Vegan Sour Cream
Prep time
Cook time
Total time
Author: Vegan Insanity
Recipe type: Entree
Serves: 3-4
Ingredients
Barbecue Chili
- 1 tsp extra virgin olive oil
- 1 medium-large red bell pepper, diced
- ½ large onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 6 cups diced tomatoes, fresh or canned
- ½ cup vegetable broth
- 3 tbsp tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 cup cooked kidney beans
- 1⅓ cup cooked black beans
- 1 cup frozen corn
- 2 tbsp barbecue sauce (I used Sweet Baby Rays)
- 1 cup chopped spinach
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- Chopped green onions for garnish, if desired
Sour Cream
- 1 cup raw cashews, soaked for at least 2 hours
- ¾ cup water
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp salt
Instructions
Barbecue Chili
- Heat oil in a large pot over medium heat. Add in the pepper and onion and cook until onion becomes translucent (about 5 minutes). Add in the garlic and good for another minute or so, or until lightly browned.
- Add in the diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, red pepper flakes and mix well.
- Add in the beans, frozen corn, and barbecue sauce, and mix again. If it looks too thick, add in some more vegetable broth, just a bit at a time. Remember that it will thicken as it cooks, so you don't want it to be too thick right off the bat. Cook for about 20-30 minutes.
- About 15 minutes before the chili is done cooking, add in your chopped greens, salt and pepper. Adjust s&p as necessary.
- Serve, topped with vegan sour cream, chopped green onions, or whatever else you like on your chili!
Sour Cream
- Add all ingredients to a food processor or high powdered blender and process/blend until smooth. Will keep in the fridge up to 5 days.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/smoky-barbecue-chili/