SMOKEY VEGAN CHIPOTLE CHILI + CASHEW CREAM + AVOCADO


 

Last week the temperatures dropped here in Nashville and we had the kind of storm where the thunder makes your heart skip a beat and all you can think about is drinking a hot cup of tea, putting on your favorite tattered old sweatshirt, and watching netflix. Unfortunately, the whole netflix thing didn't happen due to a busy work day. However, I did throw on my favorite Wild Fox sweatshirt, drink of a cup of chai, and came up with this recipe for Smoky Vegan Chipotle Chili. A girl's gotta eat and it was the perfect day for a hearty soup. Plus, it provided dinner for two for the rest of the week. This recipe will definitely be in heavy rotation in our house!! It's farmers market season so feel free to add or swtich out different vegetables to your liking. Can't wait to make tacos out of the leftovers. Yum!

Ingredients

BASE
2 tablespoons extra virgin olive oil
4 cloves garlic, peeled, minced
3 stalks celery, diced
2 medium carrots, diced
1 medium red bell pepper, diced

SPICES
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon dried oregano
1 tablespoon smoked paprika
2 bay leaves
1 teaspoon fine sea salt

STOCK
3 cups vegetable stock
1-28 ounce can fire roasted diced tomatoes no salt added with liquid
1 cup tomato sauce
2 tablespoons adobe sauce
1 tablespoon chopped adobe chili's seeds removed

BEANS + VEGGIES
1-16 ounce can black beans, drained, rinsed
1-16 ounce can pinto beans, drained, rinsed
1-16 ounce can kidney beans, drained, rinsed
2 medium zucchini, diced
1 cup yellow onion, diced
1 cup frozen roasted corn

GARNISH (optional)
1/4 cup vegan sour cream or raw cashew lemon cream (in WILD PLATE page 104)
1/4 cup cilantro, roughly chopped
1 ripe avocado, quartered, fanned

Directions

START BASE
1. In large 2 quart pot add, olive oil, onion, celery, carrots, bell pepper, and garlic. Saute on medium high for about 5 minutes or until onions start to become clear.

ADD SPICES
2. Add spices to based: chili powder, cumin, oregano, smoked paprika, bay leaves, and salt. Saute for another 2 minutes stirring frequently.

ADD STOCK
3. Add vegetable stock, whole can of diced tomatoes, tomato sauce, adobe sauce from can, and adobe chili's. Stir and cover with lid then turn heat down to low and let simmer for 30 minutes.

ADD BEANS + VEGGIES
4. After 30 minutes add black beans, pinto beans, kidney beans, zucchini, and roasted corn. Stir put lid back on and let simmer for another 30 minutes.

GARNISH
1. Top with vegan sour cream, cilantro, and sliced avocado. Enjoy!