Vegan Chilli and Cashew Sour Cream Recipe

A spicy ‘free from’ dish to warm you up this winter!


  • 1½ tbsp organic extra virgin olive oil
  • 280g diced sweet onion (about 1 medium/large)
  • 80g medium jalapeños, seeded and finely chopped
  • 115g finely chopped celery (about 2 large stalks)
  • 1 large red bell pepper, seeded and diced
  • 2 cans organic chopped tomatoes with garlic and oregano
  • 250ml vegetable broth
  • 90ml organic passata or tomato purée
  • 1 can organic kidney beans, drained and rinsed
  • 1 can organic pinto beans, drained and rinsed
  • 2 tbsp chilli powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ to ¾ tsp fine grain sea salt, to taste
  • ¼ tsp ground cayenne pepper (optional)
  • 1 tsp hot sauce (optional)


  • Cashew sour cream
  • Chopped green onions
  • Fresh coriander, chopped


1. In a large pot, sauté the onion and the garlic in the oil over medium heat for about 5 minutes until soft and translucent. Season with a pinch of salt and stir.

2. Add the jalapeños, celery and bell pepper and sauté for another 5 to 7 minutes or until softened.

3. Now add the can of chopped tomatoes (with the juice), the broth and the tomato paste. Stir to combine. Increase the heat to medium-high.

4. Add the drained and rinsed beans, along with the chilli powder, cumin, oregano and salt. Simmer the mixture, uncovered, until thickened, for about 10 to 15 minutes.

5. Add the cayenne pepper and hot sauce to taste, if using. Taste and season with additional salt if desired.

6. Serve with cashew sour cream, chopped green onion and coriander if desired.

Recipe courtesy of Biona Organic. Visit

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