If you’re looking for a protein packed, vegan main that’s also gluten-free, you have to try this chilli with cashew cream. It is so flavourful and fresh plus it’s a neat way to incorporate butter (aka lima) beans into a meal. If you’ve been wanting to expand your legume cooking roster farther than black, kidney and chickpeas like me, this is a great dish to experiment with.
This chilli is a great option for big gatherings or potlucks because it’s fairly low maintenance to make, can be cooked in big batches and packs a lot of flavour. I don’t know many people who hate chilli, so it also goes over well with a crowd. This bowl came from a dinner party I had with friends this past weekend and as good as it was then, the leftovers were even better!
The cooked tomatoes are high in lycopene (a phytochemical with antioxidant properties) and you’re getting a complete protein by adding the quinoa. I kept this recipe pretty simple, but you could also add green/red peppers, chick peas etc.. The fun thing with cooking is you can modify meals to your taste, it’s like a delicious experiment, hope you enjoy this one 🙂