We usually include a delicious seasonal recipe in our newsletters but this time we had so much to say we ran out of space! Rather than miss out, we thought we’d share our choice here. Please do let us know what you think if you give it a try.
This comfort food comes from Jessica in the Kitchen and can be found with all it’s accompanying photographs and background by following the link.
Method
Add broth, sweet potato, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.
Add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings, stir to combine.
Set the slow cooker to high for 2- 2 1/2 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Vegan Cashew Sour Cream
Blend all the ingredients for cashew sour cream in a high speed blender until smooth, for about 30 seconds, scraping blender once halfway in between.
Serve on chili with your favourite toppings.
Photo from Jessica In The Kitchen (https://jessicainthekitchen.com/slow-cooker-sweet-potato-quinoa-and-black-bean-chili/)
Ingredients
600ml vegetable broth
1 large sweet potato, peeled and diced
90g uncooked quinoa
Can black beans, drained
Can diced tomatoes
35g chopped red bell pepper
35g chopped green bell pepper
1 shredded carrot
90 g corn, canned or fresh
43g chopped onion
4 cloves garlic, peeled and minced
1/2 small chili pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
Toppings
Chopped avocado chunks
Chopped green onions
Shredded carrot
Vegan Cashew Sour Cream
1/2 cup cashews soaked over-night
3-4 tablespoons water
Splash apple cider vinegar
1/2 teaspoon fine sea salt
1 teaspoon lime juice
