ABOUT THE RECIPE:
Baking this chili in the oven makes it super simple! This Oven-Baked Two-Bean Chili is easily doubled or tripled, if your family is super-sized. If preferred, you can use any combination of white beans, pinto beans, or kidneys beans in place of the black beans and/or garbanzo beans.
Makes 4 servings
INGREDIENTS:
CHILI
1 can (about 15 ounces) black beans, drained and rinsed
1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 medium sweet onions, chopped or diced
1/3 cup catsup (or marinara sauce), plus more as needed
1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
TOPPINGS
1/4 cup sliced scallions
1/2 teaspoon chili powder (optional)
Vegan sour cream (recipe below, optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Put all of the chili ingredients in a large bowl and stir to combine (see note).
Pour the mixture into a medium-sized casserole dish. Cover and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup (or marinara sauce) to achieve the desired consistency. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges.
Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions and optional vegan sour cream. Dust with chili powder, if desired.
Chef's note: For extra flavor add 1/4 teaspoon smoked paprika. If desired, try adding additional veggies like diced sweet peppers, canned (or frozen) corn, diced zucchini or diced yellow summer squash.
VEGAN CASHEW SOUR CREAM
1 cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
1/3 to 1/2 cup water, plus more as needed
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more if needed
Put the soaked, drained, and rinsed cashews, 1/3 cup water, lemon juice, and salt into a blender and process until smooth and creamy, adding more water as needed to achieve desired consistency. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 3 days.
Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
Ingredients
Directions
ABOUT THE RECIPE:
Baking this chili in the oven makes it super simple! This Oven-Baked Two-Bean Chili is easily doubled or tripled, if your family is super-sized. If preferred, you can use any combination of white beans, pinto beans, or kidneys beans in place of the black beans and/or garbanzo beans.
Makes 4 servings
INGREDIENTS:
CHILI
1 can (about 15 ounces) black beans, drained and rinsed
1 can (about 15 ounces) chickpeas (garbanzo beans), drained and rinsed
2 medium sweet onions, chopped or diced
1/3 cup catsup (or marinara sauce), plus more as needed
1 heaping tablespoon unsulphured blackstrap molasses, plus more as needed
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
TOPPINGS
1/4 cup sliced scallions
1/2 teaspoon chili powder (optional)
Vegan sour cream (recipe below, optional)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Put all of the chili ingredients in a large bowl and stir to combine (see note).
Pour the mixture into a medium-sized casserole dish. Cover and bake for 35 minutes. Remove the chili from the oven and stir it. If the chili seems dry, add more molasses or catsup (or marinara sauce) to achieve the desired consistency. Cover and bake for 10 to 20 minutes more, or until bubbling and browned around the edges.
Transfer the pan to a wire rack and let cool 10 minutes before serving. Serve the chili in deep bowls, topped with scallions and optional vegan sour cream. Dust with chili powder, if desired.
Chef's note: For extra flavor add 1/4 teaspoon smoked paprika. If desired, try adding additional veggies like diced sweet peppers, canned (or frozen) corn, diced zucchini or diced yellow summer squash.
VEGAN CASHEW SOUR CREAM
1 cup raw cashews, (soaked, drained, and rinsed, see Chef’s Note)
1/3 to 1/2 cup water, plus more as needed
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt, plus more if needed
Put the soaked, drained, and rinsed cashews, 1/3 cup water, lemon juice, and salt into a blender and process until smooth and creamy, adding more water as needed to achieve desired consistency. Taste and add more salt if desired. Stored tightly covered in the refrigerator, the vegan sour cream will keep for up to 3 days.
Chef’s Note: To soak the cashews, put the cashews and ⅓ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.