Slow-Cooker Bean Chili with Cashew Cream
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Category
Main dishes
Cuisine
Vegetarian
Author:
CJ Katz
Servings
4-6
Prep Time
15 minutes
Cook Time
8 hours
Turn leftovers into vegetarian tacos by filling soft or hard tacos shells with the chili and top with a spoonful salsa, some fresh greens, any other fresh veggies and a dollop of the cashew cream.
Ingredients
Bean Chili
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1 cup (250 mL) dried navy beans
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1 cup (250 mL) dried black beans
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2 tsp (10 mL) salt
- 1 large yellow onion, diced
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2 stalks celery, diced
- 2 medium carrots, diced
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1 ½ cup (365 mL) fresh or frozen corn niblets. If using canned, drain and rinse first.
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1 cup (250 mL) salsa
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2 tsp (10 mL) smoked paprika
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2-3 tbsp (30-45 mL) chili powder
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1 tsp (5 mL) cumin
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1 tsp (5 mL) dried thyme
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4 cups (1 L) fresh quartered tomatoes, or one 28 oz (795 mL) can diced tomatoes
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About 3 cups (750 mL) vegetable broth
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Avocado, tomato and cilantro, for garnish
Cashew Cream
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1 cup (250 mL) cashew pieces
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2/3-¾ (157 - 177 mL) cup water
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¼ tsp (1 mL) EACH garlic powder, onion powder, salt
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1 ½ tsp (7.5 mL) lemon or lime juice
Directions
Bean Chili
The night before you start the recipe, soak the navy beans and black beans in salted water. Cover the beans with about 2” (5.5 cm) of water.
The next morning, drain the beans and rinse. Transfer to a 7 qt (8 L) slow cooker. Add the diced onion, celery, carrots, corn, salsa, smoked paprika, chili powder, cumin, thyme and fresh tomatoes. Stir and add the vegetable broth so it barely covers the mixture. Cover with a lid and cook on low for 7 hours.
After 7 hours, remove 1 ½ cups of the mixture and puree until smooth. Return the pureed mixture to the chili and stir. Cook another hour. If the chili is watery, leave the lid off. Season with 1 tsp (5 mL) salt and adjust any seasonings to your taste.
- To serve, ladle into bowls and top with the Cashew Cream, diced avocado and tomato, and cilantro.
Cashew Cream
Soak the cashew pieces in 1 cup (250 mL) water for several hours. Drain and rinse. Transfer nuts to a blender and add 2/3 cup (157 mL) water along with the garlic and onion powder, salt and lemon or lime juice. Puree until smooth, adding more water if necessary to make a dip consistency. Taste and adjust seasonings. Refrigerate several hours.