Guys and girls are so different.
I know you already know this, but sometimes it still just amazes me.
For instance, when Brett and I got home from our Christmas vacation late Thursday night, the first thing he did was pull up the Ohio State Football game on his laptop. The first thing I did was play Gilmore Girls while I cleaned out the fridge. I was so excited that it was practically empty, because that meant I could give it a thorough cleaning and organize all the groceries I was going to buy the next day. Yeah, I’m a nerd. And apparently super girlie…or anal.
I also started the laundry, made some oatmeal for dinner and unpacked my clothes.
Now I know the things that Brett and I did when we got home aren’t what every guy and girl enjoy doing, but I know cleaning out the fridge would never bring my husband joy and watching a football game by myself would suck the life right out of me.
Another thing that I find funny about guys and girls is the way we shop for and think about clothes. Brett is basically clueless when it comes to women’s clothing. I’ll often ask him what he thinks about an article of clothing I find at the store and he just stars at me and says, “I have no idea.” In fact, he just found out the difference between a skirt and a dress a few months ago. No, I’m not joking.
He’s 31 years old.
When we were engaged we decided to go through his clothes and get rid of a lot of his old, ratty clothes. I soon realized that when he found a shirt he liked, he would buy that shirt in multiple colors. Where’s the fun in that?! Girls on the other hand love to shop with their friends while giving complements, suggestions and outfit ideas. Where’s my sister when I need her?
Anyways, what does all of this have to do with my Three Bean Vegan Chili with Cashew Cream?
Not much. But I guess I can scrounge up a segue by saying that his chili will be loved by girls and boys alike. Non-vegans will even love this Three Bean Vegan Chili with Cashew Cream and they will leave the table feeling full and satisfied. Black beans, pinto beans and kidney beans make up the “meat” of this chili and the carrots, celery and red pepper round out this dish to make it perfect for a one pot dinner. However, my favorite ingredient in this dish is the chipotle pepper in adobe sauce. Just one chili and a couple teaspoons of sauce make this dish so bold with flavor and spice. Your kitchen’s gonna smell amazing.
It’s currently snowing here in NYC so this Three Bean Vegan Chili with Cashew Cream is just the thing Brett and I need to warm our bones after a day out and about. I hope you enjoy this simple and satisfying meal! Keep your eye out for a Whole Wheat Corn Bread recipe too!
Three Bean Vegan Chili with Cashew Cream
This Three Bean Vegan Chili is hearty, flavorful and so simple to prepare. It's perfect for a cold evening meal and will please vegans and carnivores alike!
Ingredients
- 1 cup medium onion (~2 cups)
- 4 cloves garlic, minced
- 1 cup chopped carrots (about 2 large carrots)
- 1 cup chopped celery (about 2 stalks)
- 1 red bell pepper, seeded and chopped
- 1 15 oz. can black beans
- 1 15 oz. can pinto beans
- 1 15 oz. can kidney beans
- 1 28 oz. cans diced tomatoes, undrained
- 1 15 oz. can tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 chipotle chili in Adobe sauce, minced + 2 teaspoons sauce
- 1/2 teaspoon salt
- ground pepper to taste
Instructions
- In a large saucepan over medium heat, sauté the onions, garlic and carrots in some olive oil or using cooking spray until soft and transparent. Add in the celery and bell pepper and cook 3 more minutes.
- Drain and rinse the black, pinto and kidney beans very well. Add them to the pot along with the diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, dried oregano, chipotle chili and salt. Add ground pepper to taste.
- Bring everything to a boil, then reduce the heat to a simmer and let the chili cook for about 15 minutes.
- Serve warm with cashew cream (recipe below), sliced avocado and cilantro
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 408Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 17mgSodium 1979mgCarbohydrates 64gNet Carbohydrates 0gFiber 20gSugar 16gSugar Alcohols 0gProtein 23g
Simple Cashew Cream
This Simple Cashew Cream is a wonderful, dairy-free topping for chili, pizza and even dessert. With only two ingredients used, it's easy to whip up for a decadent garnish for any dish!
Ingredients
- 1 cup cashews
- 3/4 cup cold water
- Optional for Sweet Cashew Cream: 2-3 tablespoons pure maple syrup
Instructions
- Place the cashews in a bowl and cover with water. Let soak for 3-8 hours.
- Drain and rinse the soaked cashews and blend in a food processor or high speed blender until creamy and smooth.
- To make a sweet cashew cream, add in 2-3 tablespoons pure maple syrup and blend until incorporated.
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Nutrition Information
Yield 6 Serving Size 1/4 cupAmount Per Serving Calories 158Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 150mgCarbohydrates 14gNet Carbohydrates 0gFiber 1gSugar 7gSugar Alcohols 0gProtein 4g
Arielle says
Easily some of the best vegan chili I’ve ever had! Great recipe!
Faith says
Thank you so much!! So glad you like it!
Poppy says
Yum!!
Miss Polkadot says
So true. Some “typical’ male behaviour just makes you shake your head in disbelief. Also true that chili is a compromise – and a delicious one at that! – bringing guys and girls together at the table. With extra legumes yours is right up my alley. And cashew cream?! That’s just one of the best vegan things ever. Hm … I need to prepare some again soon …
Tina Muir says
Yay! Glad to see you back again Faith! Hope you have another 51 recipes for us this year! We LOVE it! Thanks for this delicious recipe, love the idea of cashew cream! Mmmmm! This sounds great, and I even had chlli for dinner, so I should be all chilied out!
Faith says
Haha, I don’t think I could ever get chilied out:) hopefully I’ll be able be able to participate the rest of the year…gotta think up a lot more recipes. Thanks for hosting Tina!
Chaitali says
Sounds great! I love chipotle in adobo sauce but have never added it to chili for some reason. I’ve got to remember that for next time.
Faith says
I love chipotles in adobo sauce too, but I didn’t realize that they were the smell/flavor I always loved in certain foods until recently. Definitely give them a try in chili soon if you can!
Sarah says
Yum! Love chili on a cold winters day! We go weeks making many batches of veggie chili never having one the same. Maybe making it with squash or pumpkin one week, white beans the next, quinoa or a grain added, the list goes on and I love using leftovers on top of a baked sweet potato!
Faith says
Oh man, all of those variations sound amazing! I love making large batches to freeze too. It makes weekday meals so easy. And that’s a great idea to put chili on top of a sweet potato! Thanks for the idea:)
Carly @ Fine Fit Day says
Is there anything better than chili on a cold night? Yum. I’m definitely going to try your cashew cream, too!
Faith says
I don’t think so!! I made it at the perfect time too, cause snow is heading our way here in New York. I hope you like the cashew cream. You can add different flavors to it too. That’s just a basic recipe:)
Deborah @ Confessions of a Mother Runner says
I’ve seen a lot of recipes with cashews lately but haven’t really experimented yet. This looks great. Thanks for linking up with us for MM. Always nice to have you join in!
Faith says
Yeah, cashews are really popping up everywhere…but they’re so versatile so I can see why! Thanks so much for hosting! I’m going to head on over now and check out all the other recipes:)
Jennifer @ Running on Lentils says
I love adding an adobe pepper in chipotle sauce to chilis and soups. I also add it to red beans and rice. I just love the flavor but have to remember that a little goes a long way!
Faith says
Mmmm…red beans and rice with chipotle sauce sounds divine! I think you just gave me a new meal idea for next week!