The Perfect Vegan Chili
The Perfect Vegan Chili
Serves 6
1 large onion, large dice
4 cloves of garlic, chopped
1 large 28 oz. can of diced tomatoes
1 + cup water
1 6 oz. can of tomato paste
1 can of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained
1 can of pinto beans, rinsed and drained
1 cup chopped raw walnuts
1 red bell pepper, diced
4 oz. of super dark chocolate (like 74% or higher)
2 Tbsp. chili spice blend
1 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. cinnamon
a dash of cayenne (or however spicy you like it)
salt to taste
Place all the ingredients in the slow cooker, mix and turn on! Cook on low for 6 -8 hours.
Nacho Chees Sauce
1 cup raw cashews
2 cups purified water
1/2 cup nutritional yeast
1/2 tsp. sea salt
1/2 tsp. garlic granules
1/2 tsp. onion powder
2 tsp. chili powder
1 tbsp. smoked paprika
a pinch of cayenne
Soak the raw cashews in a bowl of water about an inch over the top of the nuts. Let sit for 1-2 hours. Drain and rinse. Add to a high-powered blender along with all the other ingredients and puree until smooth. You might have to add a little more water if the cheese mixture is too thick.
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