3.5 star ::great robust flavor and texture, a little too sweet.
Whole30 / Paleo / Easy Healthy and Filling
1/4 cup coconut oil or avocado oil 2 bell peppers: 1 orange, 1 yellow, chopped 1 onion rough chopped 3 stalks celery 3 stalks beets 2 large carrots chopped 9 cloves garlic, chopped 2 Tb oregano 1 sprig thyme Sea Salt Chili flakes 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon chili powder 1/4 cup tomato paste 1 cup red lentils, soaked 4 hours or more and rinsed 1 cup cannelli beans 3 cups water
Optional addition: 1 (14-ounce) can red kidney beans, drained & rinsed 1 (14-ounce) can black beans, drained & rinsed 1 (14-ounce) can garbanzo beans, drained & rinsed
Directions Instant Pot: Sauté spices with oil. Add onion. 15 minutes cooked. Add rest of vegetables. Cook 15 minutes. Add spices and beans. Pressure Cook 20 min . Blend 1/4 of chili if you like smoother texture.
Vegan Cashew Sour Cream:
1 cup raw cashews, soaked 1/2-3/4 cup water or almond milk, as needed 1 tablespoon fresh lemon juice 1 teaspoon apple cider vinegar Pinch of salt
Garnish Avocado Cilantro Scallions Fresh tomatoes Vegan cashew sour cream Steps
Vegan Cashew Sour Cream
Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours. Drain and rinse the cashews and place in the blender. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.
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