So with school being back in session (finally), now I have all this free time to do all those things that I’ve been wanting to do all summer…except for some reason I don’t seem to have time. Since I felt I would have ‘all this free time’ I’ve booked myself silly with new classes, planning for upcoming presentations and getting more done on my website…all while my husband is on holidays! So…time to haul out the ol’ crock pot for some quick easy suppers!
I’ve made several versions of vegan chilis before, so for this chili I threw together all my favourite components of all those chilis to make this wonderful fall weather supper (and perfect for those nights your daughter has to eat supper and leave to dancing before 5 PM!)
Now ideally, if you have time, you would saute the onions and garlic before throwing in the crockpot, but this recipe is forgiving if you only have 5 minutes in the morning to throw everything in the crockpot before running out the door. In that case you can throw everything (except the cashews, lime juice, cilantro, and ingredients for the cashew sour cream) in the crock pot and run, the onions will soften in the chili.
But…just before you run out the door, put 2 cups of your cashews in water to soak while the chili cooks. Just before serving the chili, rinse and drain your cashews and blend with the cashew sour cream ingredients until very smooth. (Don’t skip this, this is what makes this chili amazing!)
Toast the rest of your cashews in the oven at 350 F until golden and serve your chili with toasted cashews, chopped cilantro, a squeeze of lime…and of course, the cashew sour cream.
And like all chilis, this is even better the next day!
- 2 tbsp olive oil
- ½ large onion, chopped
- 8 cloves garlic, minced
- 1 28oz can fire-roasted crushed tomatoes
- 1 28oz can fire-roasted diced tomatoes
- 1 400ml can of each: chickpeas, kidney beans, black beans, all rinsed and drained
- 1 tbsp ground cumin
- 1 tsp chipotle chili powder, or to taste
- salt and pepper, to taste
- 1 jalapeno, minced (optional)
- 2 tbsp Lakanto
- 1 tbsp dried dill
- 1 tbsp cacao powder
- 2 sweet peppers (any color), chopped
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp cayenne (optional)
- red pepper flakes, to taste
- 2 c raw cashews
- 2 limes, quartered
- 1 bunch cilantro, chopped
- 2 c cashews, soaked at least 4 hours
- juice of 1 lemon
- pinch salt
- 2 tsp apple cider vinegar
- up to ⅔ c water
- If you have time, saute onion and garlic in olive oil until soft. If not, be sure to chop the onion into smaller pieces.
- Add all chili ingredients into slow cooker and stir to mix. Cook on high for 4-5 hours or on low for 7-8 hours. At this time soak 2 c of the cashews in water.
- Just before serving toast remaining 2 c of cashews on a cookie sheet in the oven at 350 F until golden about 10-15 minutes, toss with a bit of salt when you remove them from oven.
- Serve chili with toasted cashews, chopped cilantro, a squeeze of lime juice and a dollop of sour cream.
- Rinse and drain cashews. Add cashews and all other ingredients except water to blender. Start blender on low and slowly add water until you get a smooth thick consistency. Increase speed on blender if necessary (may take a couple minutes to get it totally smooth).