This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
It's cold outside, the air is fresh and the winter chills are getting to you—the only cure? Homemade chili! This loaded veggie chili is quick and easy to make with no surprise ingredients just fresh veggies, spices and our Cashew Milk for added creaminess.
- 1 can black beans
- 1 cup red bell peppers
- 1 cup sweet potatoes
- 1⁄2 cup poblano peppers (seeded)
- 1⁄2 cup tomatoes
- 1⁄2 cup zucchini
- 1/2 white onion
- 1⁄2 cup Cashew Nutmilk
- 2 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tablespoon paprika
- 1⁄2 tsp chili flakes
- 1/4th tsp cinnamon (adjust to your preference)
- 1⁄2 tsp cumin
- 1⁄2 tsp cayenne
Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream
To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.
Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your preference more or less liquid depending on your desired consistency.
Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, and vegan sour cream. Serve and enjoy!