Vegetarian Cashew Chili Recipe - Dairy Free & GF
This creamy cashew chili is hearty, full of flavor and made with soaked beans for optimal digestion. It is gluten-free, dairy free and so yummy!
Equipment
- 1 slow cooker
- 1 High speed blender
- 1 chopping board and knife
- 1 Bowl
- 1 frying pan
Ingredients
- 2 cups dried mixed beans
- ¾ cup almonds
- ¾ cup cashews
- 2 clove garlic
- 2 cups button mushrooms
- 2 celery stalks
- 1 cup grated carrot
- 1 cup sundried tomatoes
- 2 tbsp oregano
- 1 tbsp cumin
- 1 tbsp rosemary
- ¼ cup gluten free tamari
- 2 tbsp mexican chili powder
- 1 400 g can crushed tomatoes
- 1 tbsp coconut sugar
- 3 tbsp nutritional yeast
- 3 cups water
- 1.5 cups water to blend with cashews and almonds
- 1 tbsp olive oil
Instructions
- Soak dried beans for a minimum of 8 hours in a bowl covered with water.
- Place the soaked beans in a slow cooker with 3 cups water and cook on high for 4 hours or until the beans are soft.
- Finely chop garlic, slice mushrooms, grate the carrot and chop celery, red pepper and sundried tomatoes. Saute in a pan with olive oil for 10 minutes on medium heat with all the herbs and spices.
- Transfer sauted vegetables to the slow cooker and add coconut sugar, nutritional yeast, tamari and crushed tomatoes.
- Blend 1.5 cups of water with the cashews and almonds until smooth and creamy. Add to the chili and simmer all together for the last hour or until the beans and vegetables are fully soft.
Notes
Season this cashew chili with salt and pepper to taste. This recipe also makes a large batch of chili so you can freeze any extras to enjoy at a later date!