Okay FINE. It’s fall. I get it. I’m accepting the cold weather that won’t seem to go away. I’m accepting that soon enough, my kitchen will be bursting at the seems with all things pumpkin (no complaints there!). I’m accepting that OMG CHRISTMAS IS COMING.
I suppose I should get going on my shopping then, huh?
But first – chili. Smoky barbecue chili. To help ease my pain of no more summer.
This is such a fun change from the regular chili that I make. I love adding Sweet Baby Ray’s barbecue sauce, because I find it has a sweet, smoky flavour that is really delicious in chili. I also added smoked paprika because, why not? Smoky goodness up in huuuurrrrr.
You don’t have to feel bad eating this chili either. It’s loaded with veggies, veggies, and more veggies. And with a silky white drizzle of delicious, homemade vegan sour cream added on top?
Hot damn! This is a tasty meal. A tasty, healthy meal that I ate two bowls of last week. In a row. I am not ashamed!
- 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
- 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
- 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!
- 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.