happy belly. never hangry.
You can tell our household enjoys any bowl of soup at any given time. I grew up being fed by my grandma all sorts of soup whenever I get sick or just when I craved for it. Here is a twist to a classic dish, chili soup! Of course you can cook and season your way but if you’re looking to spice it up, why not make it creamy? I mean cashew-creamy.
One of the mainstays in vegan food as far as cream goes are cashews. Milky when blended, you can whip hundred and one ways to make your dish as creamy as you desire. I’ve made cheesecakes, alfredo sauce, cream of mushroom, to name a few out of these humble and nutrition-packed nuts (read: a beginner’s guide on how to shop vegan groceries).
Comfort food with a twist. This chili is packed with flavor. Leftovers can be frozen and ready to heat during colder days ahead!
- 1 cup black beans optional (soaked overnight, cook until tender)
- 1 cup red beans optional (soaked overnight, cook until tender)
- 2 cups vegetable broth
- 1 can tomato sauce
- 1/2 cup cashews (raw, unsalted)
- 1 cup water
- 1/2 cup green peas
- 1/2 cup black olives, sliced
- 2 tbsp cumin powder
- 2 tbsp dry basil
- 1 tbsp everyday seasonings
- 1 cup rotini pasta gluten-free (optional)
- salt and pepper to taste
- chili flakes for extra heat optional
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In a blender, blend cashews and 1 cup water.
If thicker consistency is desired, add more cashews. Note that when it’s heated and mixed with other ingredients, cashew cream will thicken
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In a pan, mix red and black beans, tomato sauce, vegetable broth and black olives.
Once it simmers, add rotini pasta. Stir.
Add cumin powder, seasonings, dry basil, salt and pepper to taste.
Add cashew cream.
Cook until pasta is al dente. For extra heat, top with chili flakes (optional)
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Thank you so much for this recipe, Kath! This looks delicious! I am going to email myself this recipe, and will give it a try when it gets a little colder!
Thanks much. Feel free to season your way
This makes me crave a bowl of my husband’s chili!!! Mmmmm.
Creamy always makes things better since I’m not a huge soup person!
I think you’re going to love this then
I make something very similar to this, but adding cashews is a great idea!
Book marking! LOVE chili soup during the fall (even though it’s still hot). A bowl of soup is perfect for those cozy nights.
Mahalo! Feel free to tweak and season your way
Oh wow this sounds amazing for fall weather!
I’ve never thought to grind cashews (or nuts in general) to add to soup, but this sounds delightful! It’s still too warm for soups around here, but I am keeping this recipe to try out when it cools down more!
Anything you want creamy without dairy, cashews are the answer
Looks hearty and delicious and I think I’d like some right now!
What a great sounding (and easy!) recipe.
I love to make chili but I’ve never added pasta into it. I’ll have to do that the next time to give it more substance.
this sounds soooooo good. perfect for when the weather cools down.
This sounds like a great vegetarian alternative. And I will need to try the cashew cream for sure!
I never thought about using cashews for a cream! This is great for my upcoming potluck!
This looks delicious!!! It certainly doesn’t look Vegan so I think I could pass this buy a few picky eaters!
Yumm! That soup looks absolutely scrumptious!
Yumm yummm yummmmmmm.. This looks delicious.. I have never added cashews to my soup, but this is a great idea. Gonna try for sure 🙂 Thanks for sharing