Black Bean Poblano Chili with Cilantro Cream

Want the easiest chili recipe ever? OK you got it!

I make a super similar version for the people I nanny for and it always smells SO amazing when I cook it for them. This cilantro sour cream really makes the chili complete, though 🙂

5 cups cooked black beans

2 cups organic tomato sauce

3/4 cup vegetable broth

2 yellow onions, chopped

2 red bell peppers, chopped

2 poblano peppers, chopped

8 gloves garlic, minced

2 tbsp chili powder

2 tsp cumin

1 tsp oregano

Sea salt and black pepper

CILANTRO CREAM

1 1/2 cups raw cashews, soaked for two hours

1 cup water

Juice of two lemons

1 tbsp olive oil

1 cup chopped fresh cilantro

• In a saucepan, cook onions in olive oil over medium/high heat for about 10 minutes or until browned
• Add red bell pepper and cook for 5 more minutes
• Add garlic, chili powder, cumin, oregano, sea salt and black pepper and cook for 2 more minutes
• Add tomato sauce, beans and veggie broth and bring to a boil
• Lower to a simmer and cook on low heat for at least 20 minutes
• Meanwhile, blend together cashews, water, lemons and olive oil in a blender until creamy
• Stir in fresh cilantro and serve over chili once finished