Happy first day of Fall!
This is my absolute favorite season. Bring on the cozy sweaters, ankle booties, apple picking, hot cider, beautiful foliage, and pumpkin EVERYTHING! As soon as I feel that refreshing Fall chill in the air, I start cooking all of my favorite soups and chili’s again. What I love about making soup is that it’s really easy to make large batches of it to eat throughout the week. It’s also so comforting on a cool night and super nutritious with the right ingredients.
In celebration of this beautiful season, I wanted to share with you my favorite chili recipe that is packed with all the essential nutrients and is super easy to throw together with leftovers for days. This is my kind of meal!
- 14 oz kidney beans (either soaked from scratch and cooked or from a BPA-free tin)
- 28 oz tinned black beans (either soaked from scratch and cooked or from a BPA-free tin)
- 1 cup cooked brown or green lentils - can substitute with more kidney beans if desired
- 1 carrot, peeled and diced
- 2 cups kale, washed and chopped
- 1 cup organic corn (fresh or frozen) - optional
- 1 700 ml jar of tomatoes or 28 oz can
- 1 teaspoon chili powder (add more if you like) - optional
- 5 cloves of fresh garlic, chopped finely
- 1 red onion, chopped finely
- 1 1/2 tablespoon paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- Pinch ground cinnamon
- Cilantro - optional
- Here are two recipes that can be used depending on the ingredients you have on hand.
- 1 cup cashew nuts (soaked for at least 10 minutes beforehand)
- 1 large garlic clove or 1/8 tsp garlic powder
- Juice from one lemon
- 1 tablespoon nutritional yeast (add more if you want it more cheesy flavored)
- 1/4 teaspoon cracked pepper
- 1 teaspoon wholegrain or dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 cup water
- 1 cup cashews nuts (soaked for at least 10 minutes beforehand if you can)
- Juice from 1 lemon or lime
- Water - very small amount, enough to get things going in the blender
- 1/4 teaspoon of salt - adjust to your taste preference
- Pour cashews into a medium sized bowl and fill to the top with water. Let the cashews soak for as long as you can before making the cashew cheese, at least 10 minutes.
- Rinse lentils and remove any shriveled lentils or rocks. Bring 1 cup lentils and 2 cups water to a boil over medium-high heat. Reduce heat to a gentle simmer.
- Simmer lentils uncovered for 20-30 minutes. Lentils are cooked when they are soft.
- In a saucepan, saute onion for 5 minutes in a dash of water. Add more water if the onion starts to stick. Add garlic, and saute for 2 more minutes.
- Add all bean chili ingredients into a saucepan and gently heat on medium.
- To make cashew cheese, blend all cheese ingredients in a high-speed blender until thick and creamy.
- Serve bean chili with a dollop or two of cashew cheese and cilantro if you have it. Enjoy!
- Add bean chili to warm corn fajitas and serve with brown jasmine rice, cilantro, cashew cheese, lime juice and you've got yourself an easy taco night!
What is your favorite way to warm up in the Fall? Tag me on Instagram @bewelljess with a pic of your chili!