Chili to me is the ultimate comfort food. This chili combines lentils, black beans, quinoa, tomatoes, onions, spices and more to make an incredibly satisfying and nutritious bowl full of goodness!
1 onion, chopped 2 cloves garlic, chopped 1 28oz can crushed tomatoes 1/2 cup green lentils 1/2 cup quinoa 2 cups vegetable broth 2 tbsp cumin 2 tbsp chili powder 1 can black beans, drained & rinsed 1 bell pepper, diced 2 cups celery, chopped 2-3 green onions, chopped 1 cup raw cashews 1 clove garlic 3/4 - 1 cup water 1/3 cup nutritional yeast
Chop & Simmer
Chop the onion and garlic and add to a large pot on your stove with the crushed tomatoes. Cook about 10 minutes, then add in the green lentils, quinoa, vegetable broth, cumin, and chili powder. Stir together and cook another 10 minutes. Add in the black beans, bell pepper, and celery and continue cooking until the lentils are soft and the quinoa is cooked through.
In your Vitamix, food processor, or blender, combine 1 cup of raw cashews, 1 clove of garlic, 3/4 cup - 1 cup of water, and 1/3 cup of nutritional yeast and blend until smooth. You can add more water depending on what consistency you'd like the cashew cream to be. Store up to 1 week in your refrigerator.