Lunch\ Dinner Uncategorized

Lentil black bean chili with cashew cream

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So it turns out that most of my recipes come about by accident. This one is no exception and is another reminder that experimenting in your kitchen and not being afraid to sub out ingredients is a great thing (well sometimes!).

I found myself craving chili on Sunday afternoon and excited to make it because it is so easy but them confused because I had no more black beans!!! I always have black beans but for some reason (I’ll blame it on being a mom of 3…can I do that?). But I did have some leftover lentils in the fridge and as the chili was already cooking I decided that it couldn’t hurt to swap it out. So I did and ended up LOVING the texture it created. It was much more ‘meaty’ and gave the chili a hardier feel to it. So the next time I made chili with black beans I also added in some lentils and it worked so beautifully. So I had to share it on here.. so here it is:
Lentil Chili (1 of 1)

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.
Lentil Chili (3 of 3)

Lentil Black Bean chili with Cashew Cream

Hearty, warming, satisfying. What could be better then a big delicious bowl of chili.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 onion, chopped
  • 3 garlic coves, minced
  • 1 can crushed or diced tomatoes (you can use fresh tomatoes as well)
  • 2 tbs tomato paste
  • 1 cup water
  • 1 cup cooked lentils
  • 1 can of black beans
  • 1 medium carrot, cubed small
  • 1 cup of frozen peas
  • 2 tbs oregano
  • 2 tbs coconut sugar
  • 1 tsp garlic powder
  • 1 tbs smoked paprika
  • 1 tsp cumin powder
  • 1/4 tsp Chili powder
  • salt and pepper to taste
  • Garnish:
  • Fresh Avocado
  • Cilantro
  • Green onions

    Cashew Cream (optional) -1 cup of cashews, soaked and drained
  • 1/2 cup warm water
  • Juice from half a lemon
  • 1 tbs nutritional yeast
  • 1 tsp smoked paprika
  • salt to taste

Directions

  1. In a medium pan saute the onions in some EVOO or water until soft. Then add in the garlic, salt and pepper and cook for another minute.
  2. Add in the tomatoes, tomato paste, carrots and remaining spices and the water. Cook for another 5 minutes then add int he remaining ingredients.
  3. Continue to cook until the carrots are soft. Meanwhile make the cashew cream. In a blender add in all the ingredients of the cashew cream and blend (you can use unsoaked cashews but the cream may turn out slightly grainy)
  4. Serve over steamed rice or baked potato and garnish with fresh avocado, cilantro and green onions.
  5. Don’t forget to enjoy!

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