This black bean chilli is warming, hearty and super delicious. The perfect kick of spice is balanced out by the creamy and tangy cashew sour cream. This meal is perfect for feeding a crowd and is a comforting and nourishing choice for a crispy spring night.
1 medium brown onion, chopped
2 medium carrots, chopped
3 cloves garlic, minced
2 ½ cups black beans, cooked
2 cups chopped tomatoes and their juices
2 tsp smoked paprika
½ tsp salt
½ tsp pepper
1 tsp cumin
1 tsp dried oregano
1 tsp dried thyme
1 tsp chilli powder
Cashew Sour Cream:
1 ½ cups cashews (soaked for at least 8 hours)
½ cup + 2 tbsp water
2 tbsp lemon juice
1 tbsp apple cider vinegar*
Pinch of salt
In a large pan, lightly sautee the onions, carrot and garlic until the onions appear translucent.
Add the paprika, salt, pepper, cumin and chilli then cook until the spices become fragrant.
Add the black beans, tomatoes, thyme and oregano then mix well.
Cover and gently simmer for about 30 minutes, adding water to retain the desired thickness.
To make the cashew sour cream, drain and rinse the cashews then add to a high speed blender along with the other ingredients.
Blend on high until smooth.
Once the chilli has finished cooking, turn off the heat and serve in a bowl along with a generous dollop of cashew sour cream and some chopped spring onion or coriander.
* Available to purchase in your local GoodFor store