This comforting, favorite family dinner is ready in under an hour and uses super simple ingredients. Plus, it’s freezer-friendly so you can heat up a bowl whenever you want!
Prep Time: 1 hour
- ½ diced onion
- 1 cup chopped carrots or brussel sprouts
- 1 chopped bell pepper
- 3 cloves minced garlic (or 1 ½ teaspoon garlic powder)
- 1 tablespoon grated turmeric (optional)
- ½ teaspoon cumin
- 1-2 tablespoons soy sauce
- 1 14 oz can crushed tomatoes
- 1 6 oz can tomato paste
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- Salt and pepper to taste (make sure to add pepper if you add in turmeric!)
- 1 square pure dark chocolate (or the least sweet chocolate you have, this is optional but adds a nice richness and depth of flavor, it doesn’t make it taste like chocolate)
Sour Cream Ingredients:
- 1 ½ cup raw cashews or macadamia nuts
- ¾ cup water
- 2 teaspoons spirulina powder
- 2 tablespoons pickled jalapenos (you can add more if you prefer spicier!)
- 2 tablespoons pickled jalapeno juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
1. In a large pan or pot over medium heat, add in the onion, carrots/brussel sprouts (or any veggie of preference), bell pepper, garlic, and turmeric with the soy sauce, saute until the onions start to become translucent (add in some water to the pan if needed to help everything not burn).
2. Add in the crushed tomatoes, tomato paste, black and kidney beans (don’t drain them!) as well as the chocolate and seasonings. Mix until combined then bring to a simmer. Let simmer over low/medium heat for around 15 minutes, mixing occasionally so the bottom doesn’t burn.
3. While the chili is simmering, make the sour cream by adding everything to a blender and blend on high for 20-30 seconds until very smooth and it is a semi drizzly consistency, save the leftovers in a jar in the fridge!
4. Once your chili is ready, serve it up, drizzle over some sauce and optional to sprinkle over top some diced pickled jalapenos and cilantro or leave it simple and comforting!