The Hubs is a sports fanatic, so I put together this dish for game time munchies.
He ate this last night while watching Virginia Tech (his alumni) lose (boo!) in the ACC championship game.
Recipe adapted from Oh She Glows
Keywords: entree vegan
- 1 tbsp extra virgin olive oil
- 1 small onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 cup dry kidney beans (or 2 cups cooked)
- 1 cup dry black beans (or 2 cups cooked)
- 1 tbsp ground cumin
- 1 tbsp ground chili powder
- One 5.5 oz can tomato paste
- 1 & 1/4 cup frozen corn kernels
- One 28-oz can diced tomatoes
- 2 tsp taco seasoning
- 1/4 cup chopped fresh cilantro
- heaping 1/4 cup Nacho Cheeze Sauce (below)
- To garnish: Nacho cheeze sauce, crushed tortilla chips, and non-dairy cheese (optional)
- 3/4 cup raw cashews
- 1/4 cup + 1 tbsp nutritional yeast
- 1/3 cup water
- 1/4 cup salsa
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Shake red pepper flakes
- 1/2 tsp kosher salt
1. Cook the beans if necessary. Meanwhile, in a large skillet, cook the onion and garlic in a very large skillet over low-medium heat until translucent, about 5 minutes.
2. Stir in the cumin, chili powder, followed by the tomato paste and frozen corn. Cook for a few minutes on low.
3. Add the canned tomatoes and Cilantro and stir well. When the beans are cooked, drain them, rinse, and stir into chili. Slowly add the homemade taco seasoning (or store bought) to taste until desired taste is achieved. Simmer on low-medium heat for about 10-15 minutes. Meanwhile, make your cheeze sauce (below).
4. Stir in a heaping 1/4 cup of the Nacho Cheeze Sauce and serve with crumbled tortilla chips, non-dairy cheese (I used Daiya), and Cilantro garnish. Makes 7 cups.Nacho Cheeze Sauce
Directions: In a food processor, add all ingredients and process until smooth, scraping down the sides of the bowl as necessary.