Recipes — chili
This vegan cheesy chili is perfect for a cold night or the next time you have friends over for a game night! It’s sharp and tangy from the cashew cheeze and has a hint of spice from the chili powder. This veggie filled chili with three kinds of beans will fill you up and is perfect to top with tortilla chips.
Ingredients:1 can (16oz) of black beans*, drained and rinsed1 can (16oz) of pinto beans*, drained and rinsed1 can (28oz) of tomatoes1 cup broth or water1 large carrot, chopped2 celery stalks, chopped1 small onion, diced1 garlic clove, minced2 tablespoons avocado oil (or your favorite oil)2 tablespoons Cashew Cheesy Sauce + more for topping1-2 tablespoons chili powder1 teaspoon sea saltAvocado and scallions for toppingInstructions:In a large pot heat oil over medium heat. Add carrot, celery and onion and cook until tender, about 8-10 minutes. Add garlic and spices and cook for about a minute until fragrant. Add beans, tomatoes, Cashew Cheesy Sauce...