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Vegan Chipotle Stout Chili with IPA Cashew Cream

Print Recipe

Ingredients
  

For The Cashew Cream:

  • 2 cups raw cashwes
  • 1 to 1 ½ cups almond milk
  • Additional 1/3 cup almond milk
  • 2 tbs IPA beer
  • ½ tsp onion powder
  • ½ tsp garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp white wine vinegar

For The Chili:

  • 3 tbs olive oil
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 1 cup crimini mushrooms finley diced
  • 2 cloves garlic minced
  • 12 wt ounces Soyrizo
  • 2 cup stout
  • 2 cups veggie broth
  • ¼ cup tomato paste
  • 1 15 oz can of black beans, drained and rinsed
  • 1 15 oz can of kidney beans, drained and rinsed
  • 1 15 oz can stewed diced tomatoes, with juice
  • 1 or 2 large chipotle peppers in adoboe minced
  • ½ cup quinoa
  • 1/3 cup bulgur wheat
  • 1 tsp cumin
  • ¼ tsp smoked paprika
  • 1 tsp salt
  • 1 tsp garlic powder

Garnishes:

  • ½ cup Cilantro chopped
  • 1 Avocado sliced
  • Tortilla Chips

Instructions
 

  • Add the cashews to a bowl, pour almond milk over cashews until covered. Let stand for 4 hours.
  • Drain cashews and add to a food processor with 1/3 cup almond milk, IPA, salt, pepper, onion powder, garlic powder and vinegar. Process until smooth, about 5 minutes, possibly longer. Add additional almond milk or beer for a thinner consistency.
  • In a pot over medium high heat, add the olive oil, onions, red peppers and mushrooms. Cook until onions and peppers have softened and the mushrooms have darkened.
  • Add the garlic and the soyrizo, stir, breaking up the soyrizo.
  • Add the stout, broth, tomato paste, black beans, kidney beans, tomatoes and chipotle, allow to simmer for about 10 minutes.
  • Add the quinoa, bulgur, cumin, smoked paprika, salt and garlic powder, simmer until the quinoa has cooked, about 15 minutes. The longer chili simmers, the thicker it will be.
  • Plate on top of tortilla chips, if desired, top with cilantro, avocado, and cashew cream.