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Vegetarian Chili with Cilantro-Lime Cashew Sour Cream

Healthy, hearty chili loaded with veggies and beans, topped with a creamy, vegan cilantro-lime cashew sour cream.

  • Total Time: 1 hour
  • Yield: 4-6 1x


Units Scale
  • For chili:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1 Tablespoons minced fresh garlic
  • 2 Tablespoons chili powder
  • 1 Tablespoons ground cumin
  • 1 large can (28 ounces) diced tomatoes
  • 1 small can (8 ounces) tomato sauce
  • 1 small can (4 ounces) diced green chiles
  • 1/2 lb. sweet potato, peeled and diced
  • 23 cups cooked black beans
  • 56 kale leaves, stems removed, roughly chopped
  • For cashew sour cream:
  • 1 1/2 cups raw cashews
  • 1/4 cup fresh lime juice
  • 1/2 to 3/4 cup water
  • salt, to taste
  • 1/4 cup ore more fresh cilantro, finely chopped
  • 1 teaspoon ground cumin (optional)


  1. For chili: In a large 4-5 quart pan, heat the 1 tablespoon of olive oil. Add the onion, red pepper, carrots and celery. Cook for about 5-10 minutes until the vegetables start to soften. Add the garlic and cook for another 1-2 minutes until fragrant. Add the chili powder and cumin. Cook, stirring constantly, to gently toast the spices. Add the diced tomatoes, tomato sauce, diced green chiles and sweet potato. Bring to a low simmer. (Add a little water if it’s too thick.) Cook until the sweet potato is tender, 20-30 minutes. Add the chopped kale and cook for an additional five minutes. Serve warm.
  2. For cashew sour cream: Blend cashews, lime juice, 1/2 cup water and a little salt in a blender or food processor gradually moving from low to high speed. While the machine is running, add a little more water as needed until you have reached a consistency that is like whipped cream.
  3. Store in an airtight container for up to 4 days. (I actually kept mine longer and it was still great.) Just before serving, stir in the cilantro and cumin. Yield: 1 cup


cashew sour cream recipe slightly adapted from The Vegan Table

  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: soup, main
  • Cuisine: American