Texas Three Bean Chili with Cashew Sour Cream Sauce and Cornbread

This is one of the best chili recipes out there! I found the recipe here.

Texas Three Bean Chili
Serves 3

You will need:

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can fire roasted diced tomatoes with green chilies
1 cup tomatoes, diced (grape tomatoes are really good but any tomatoes will work)
1 onion diced
3 cloves (or more!) garlic minced
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon old bay seasoning (optional)
1/2 teaspoon garlic powder
1/4-1/2 teaspoons cocoa powder
2 cups vegetable broth

*Add any vegetables you want- corn, zucchini, celery, etc. Just make sure to add more vegetable broth.

In a large pot, saute onion and garlic until translucent (you can cook in vegetable broth or a little bit of olive oil), about 5 min. Add all ingredients to pot and bring to a boil, reduce heat and simmer for 45 minutes or so, stirring occasionally. If needed, add more vegetable broth.

Toppings

I like to add scallions on top as well as cashew sour cream sauce found here.

1 cup raw cashews, soaked 2-3 hours
1/2-3/4 cup unsweetened almond milk
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
pinch of salt

Soak and drain your cashews. In a food processor (I used my magic bullet), add all ingredients and blend until nice and creamy, stopping to scrape down the sides every now and then. Add more milk as needed to create desired consistency. Best refrigerated for at least an hour before serving, but will do fine if served right away. Sour cream will thicken upon being chilled.

Cornbread

Original recipe can be found here. I used an oil-free cornbread recipe from the Forks Over Knives Cookbook by Del Sroufe

Ingredients:

1 1/2 tbsp. ground flaxseed
1 cup unsweetened plain almond milk
1/2 cup unsweetened applesauce
1/4 cup 100% maple syrup
1 cup cornmeal
1 cup oat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup corn kernels (from about 2 ears)

Directions:

1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper muffin liners or have ready a 12-cup silicone muffin pan.

2. In a small bowl, combine the flaxseeds with the almond milk and set aside, to allow it to gel, for 5 minutes.

3. In a large mixing bowl, stir the applesauce and maple syrup together. Add the flaxseed-almond milk mixture. Sift in the cornmeal, oat flour, baking soda, baking powder, and salt. Stir until well combined, but avoid overmixing. Fold in the corn kernels.

4. Spoon out equal portions of batter into the muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Serve warm.
ENJOY!!