Cozy Chili with Sour Cashew Cream

Cozy Chili

  • 2 cups vegetable broth
  • 3–6 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • 2 large onions, diced
  • 2 carrots, chopped
  • 1 cup bulgur wheat
  • About 55 oz. tomatoes, crushed and diced plus two cups water to rinse cans/jars
  • Four 15 oz. cans of beans: black, kidney, pinto, and/or great northern (white)
  • 2 poblano (a.k.a. ancho) peppers, chopped
  • 1 red bell pepper, finely diced
  • ¼ cup chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
  • Salt to taste
  • Optional garnishes: sour cashew cream, avocado, raw diced red onion, cilantro


First put the garlic, jalapeno, onion, carrots, and spices into a stock pot with the vegetable broth. Simmer for 5 to 10 minutes, until the onions are translucent.

Add the bulgur, tomatoes, and beans. Use water to rinse cans/jars, add to pot. Stir and simmer for another 10 minutes.

Add peppers, salt to taste, and simmer for a final ten minutes. Garnish as desired, and serve.

Sour Cashew Cream

  • 1 cup smooth cashew cream (see instructions below)
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt

To make smooth cashew cream: Put cashews in a bowl covered with water and soak overnight. If you’re in a pinch, boil water and soak cashews for one hour. Drain cashews and place in blender. Cover with fresh, filtered water; the water should rise one inch above the soaked cashews. Thoroughly blend in blender.

Blend smooth cashew cream with all other ingredients in your blender, or in a bowl with a whisk. Refrigerate until ready to use.