Welcome to chili season!!! I’m short on words + brain power today, so I’ll get right down to the nitty gritty.
I am very excited to share this recipe with you guys tonight. It is by far the best chili I’ve ever had, and that is saying a lot my friends. I’ve eaten a BOATLOAD of chili in my day. I’ve had white chili, red chili, green chili, vegetarian chili, chili with meat, chili with macaroni, chili with cheese, chili with…you name it – I’ve probably eaten it. In fact, the city my father was raised in was named Chili! Being from a town like that we are bound to be chili lovers, no?
If you’re looking for the perfect veggie packed recipe, this is it.
If you’re looking for a big bowl of warm comfort food, this is it.
If you’re looking for an easy-to-make, stick-to-your-ribs dinner…you see where I’m going with this
This particular chili has a medium spice [easily adjustable], an amazingly creamy texture, and a nice mellow flavor. PLUS, it is more delicious the next day! Score! I love dishes that “mature” overnight and taste even better after the flavors have had time to meld. And the cilantro-lime cream sauce? Oh boy, I might be on to something here.
You know I’m all about that sauce, ’bout that sauce, ’bout that sauce…
Ok. I’ll stop.
But seriously, this cashew cream sauce is d.e.l.i.g.h.t.f.u.l. [when the weather outside is frightful?…oh boy…get me oudda here; I clearly need more sleep.]
Point is: The sauce. It’s not optional.
I repeat: not. optional.
One nut I always have on hand [besides Ziv, hah] is the cashew. These bad boys can be soaked overnight and easily whipped up into a delicious creamy sauce, which is the perfect to compliment to a myriad of dishes! Plus, they are high in iron – a big bonus for vegans/vegetarians. You can read more about all the goodness cashews have to offer in this post.
Anyway, without further ado, I present to you: 3-Bean Chili (w/Cilantro-Lime Cream Sauce.)
Serve it all fancy-schmancy, sprinkle with fresh green onions & a few pita chips, or opt for traditional style with none of the frills – either way, you can’t go wrong. This recipe has no rules.
Except that you should most definitely make extra. You know, for the freezer. And for lunch. And for those impromptu holiday guests.
In fact, just to be sure you double it, I doubled it for you. Just don’t double my double, unless you’re ready to feed 20!
- 8 large celery stalks, diced
- 6 cloves fresh garlic, minced
- 4 jalapeños, seeded and diced
- 4 (28-oz) cans diced tomatoes
- 3 large sweet onions, diced
- 3 cups cooked dark red kidney beans (or 2 15-oz cans)
- 3 cups cooked white kidney beans, drained and rinsed (or 2 15-oz cans)
- 3 cups cooked pinto beans, drained and rinsed (or 2 15-oz cans)
- 2.5 cups vegetable broth
- 2 large red bell peppers, seeded and diced
- 2 cups shredded carrot
- 12 oz tomato paste
- 4 Tbsp. extra virgin olive oil
- 4 Tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 1 - 2 teaspoons fine grain sea salt, to taste
- 1/2 teaspoon ground cayenne pepper
- In a large pot, saute the onion and the garlic in olive oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
- Add the jalapeños, celery, bell pepper, and carrots; saute for another 5-7 minutes or so, until softened.
- Now add the diced tomatoes (with juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the beans, chili powder, cumin, oregano, salt, and cayenne. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
- 1 cup raw cashews, soaked
- 1/2 cup water
- The juice of 1 lime
- 1 Tbsp. chopped cilantro (or more, to taste)
- Soak cashews in a bowl of water in the fridge overnight (or for at least 3 hours,) then drain and rinse.
- Place all ingredients in a blender and blend at high speed until smooth and creamy.
Dish it. Dish it real good.
PS – I know I’m totally late to the party here, but I’m loving discovering new blogs on Bloglovin lately! Come find me and let’s connect!
PSS – We found out Vinnie has diabetes this weekend. In the past (and recently) we’ve had issues with him that I don’t typically talk about on here because, well, the subject just doesn’t tie in very well with the topic of this blog. But Vin often has a hard time keeping food down. Anyway, after yet another emergency trip to the vet Friday after work, we had them run some tests and wouldn’t ya know, our 21 pound Main Coon has high blood sugar.
My poor boy.
After a few very long days we were so happy once he began to have interest in food again, and finally slept…he hadn’t really slept in 2 nights, so this was a welcome sight ;)
Anyway, whatever you do, be it pray – meditate – send good thoughts – love – I would appreciate some happy, healthy energy sent toward him :)