Spectacular Plant-Based Chilied Potatoes with Cashew Sour Cream

This recipe was inspired by Scott Jurek in his fantastic book Eat & Run. Scott is a world-renowned ultramarathon champion who trains and races on a plant-based diet. In the summer of 2015 Scott set a new speed record for traversing the full Appalachian Trail entirely on a plant-based diet. Scott knows how to fuel right and rack up the ultra distance championships!

Low Fat Vegan Chili Ingredients & Directions

3 tablespoons or so of veggie broth, more if needed
2 garlic cloves minced
1 cup chopped onions
8-10 button mushrooms chopped
1 red bell pepper chopped
1/2 cup finely chopped carrots
1 jalapeno pepper seeded and minced (makes the chili fairly spicy so cut back if you don’t like hot spice)
1 cup frozen corn kernels
1 teaspoon – 1 tablespoon ground cumin depending on how much you love cumin (I loooove cumin and used a lot!)
1/2 teaspoon ground coriander
2 tablespoons chili powder
2 teaspoons sea salt
1/2 teaspoon black pepper

Sauté all the above veggies and spices in the broth in a big pot over medium for 10 minutes or so until tender.

1 28-ounce can diced tomatoes
1 15-ounce can tomato puree
1 15-ounce can kidney beans drained and rinsed
1 15-ounce can black beans drained and rinsed
1 15-ounce can adzuki beans drained and rinsed
2.5 cups water
1 cup dry bulgar wheat

Once veggies and spices are tender, add the above and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.

minced cilantro for topping

The chili tastes GREAT alone or simply with some plain sprouted grain toast. This is how I ate it the first night. Oh how I love chili! And the second night that I ate it, I baked a couple medium sized yukon gold potatoes, made some cashew sour cream, and piled the chili on the potatoes and topped it all with sour cream and cilantro. The potatoes, cashews, and beans give this meal a high amino-acid profile for clean & kind protein generation.

Cashew Sour Cream Ingredients & Directions from Oh She Glows

1 cup raw cashews, soaked
1/2-3/4 cup water, as needed
2 teaspoons fresh lemon juice
1 teaspoon apple cider vinegar
1/4-1/2 teaspoon fine grain sea salt, to taste

Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time. Drain and rinse the cashews and place in the blender. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.