Chili: 2 can of @traderjoes tomato sauce 1 can of @traderjoes diced tomatoes 1 tomato 1 C of veggie broth 1 red onion 1 1/2 - 2 C of black beans (start w/ 1 1/2 C) 1 C of kidney beans 1 TBSP of cumin 1 TSP of garlic 2 TSP of pink salt A pinch of chili powder A handful of cilantro A splash of lime
1 C of raw cashews
1/2 jar of @traderjoes salsa verde
1 TBSP of @primalpalate taco seasoning
1 C of water What to do
For the chili:
What to do: if you’re making your beans fresh, go ahead and start with that. It will take a few hours, but it’s worth it! Once those are done, set that aside. Sauté the diced onions in olive oil and minced garlic for 3 minutes, then add the diced tomato and cook for another minute. Once the onions and tomatoes have been sautéed for a couple minutes, add the rest of the ingredients to the pan (besides the cilantro). Let it cook on low for about 30-40 minutes. For the last 10 minutes add the handful of cilantro and cracked pepper on top. Enjoy immediately!
For the queso:
Soak the cashew for 3 hours (or overnight). Drain the water from the cashews, and throw all of the ingredients in a high speed blender for a couple minutes till it’s fully creamy. It is that simple!!!! (You can add more salsa & taco seasoning if you want a stronger flavor- it will be based on your preference!) You can enjoy the queso hot or cold. I love mine warmed up a bit and topped on nachos, a burrito bowl, or chili!