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🌱 Is only an obsession in Norway?? It might not be completely traditional but this is how we did it today…vegan style!
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free.
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✖️ Vegan Chili ~ {serves 6-8}
1 onion, diced
1 x 380g tin/box mixed beans
1 x 380g tin/box @anglamark_norge black beans
2 x 400g tin @urtekram chili beans in mild sauce
1 x 390g tin/box crushed tomatoes
4 tbsp tomato paste
Herbs & Spices ~ 2 tsp cumin powder, 1 tsp chili pepper, 1 tsp garlic powder, 1 tsp onion powder
200ml water
1 x 160g tin sweet corn
– Strain & rinse the mixed & black beans. Sauté the onion in a heavy based saucepan with a little water {30ml}. Add the beans, chili beans, tomato paste, cumin, chili, garlic & onion powders plus the crushed tomatoes & water. Bring to a boil, reduce heat & simmer until the sauce has thickened, mine took 25 minutes. Stir in the strained corn.
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✖️ Vegan Cashew Sour Cream ~ 1/2 cup natural raw cashews {soaked for a minimum of 30 minutes in boiling water}, 1/4 cup + 1 tbsp freshly squeezed lemon juice, 1 tsp nutritional yeast flakes, 1/4 tsp salt, 1/2 cup water. ~ Strain & rinse the cashews. Place all ingredients in a high speed blender. I use a Vitamix which works perfectly. Blend on high for about 4-5 minutes or until the mixture is smooth but thick. You will need to stop to scrape down the sides a few times. Will keep in an airtight container or mason jar, in the fridge for up to 2 weeks.
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Cook your chosen rice according to directions. Wash & then slice the top off your capsicums, remove all the seeds so that the capsicums are completely hollow. Fill each one with the chili. Serve with rice, vegan sour cream, crispy lettuce & avocado or any other of your favourite toppings.
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