Happy Tuesday Loves!

Taco Chili with Nacho Cheeze Sauce

Chili adapted from Oh She Glows 

Yield: 7 cups

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 small onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 1 cup dry kidney beans (or 2 cups cooked)
• 1 cup dry black beans (or 2 cups cooked)
• 1 large zucchini diced
• 1 cup of broccoli florets
• 1 tbsp ground cumin
• 1 tbsp ground chili powder
• One 5.5 oz can tomato paste
• 1 & 1/4 cup frozen corn kernels
• One 28-oz can diced tomatoes
• 2 tsp homemade taco seasoning (or packaged seasoning, to taste)
• 1/4 cup chopped fresh Cilantro
• heaping 1/4 cup Nacho Cheeze Sauce (below)
• To garnish: Nacho cheeze sauce, crushed tortilla chips, and non-dairy cheese

Directions:

1. Cook the beans if necessary. Meanwhile, in a large skillet, cook the onion and garlic in a very large skillet over low-medium heat until translucent,  about 5 minutes.

2. Stir in the cumin, chili powder, followed by the tomato paste and frozen corn. Cook for a few minutes on low.

3. Add the canned tomatoes and Cilantro and stir well. Add zucchini & broccoli. When the beans are cooked, drain them, rinse, and stir into chili. Slowly add the homemade taco seasoning (or store bought) to taste until desired taste is achieved. Simmer on low-medium heat for about 10-15 minutes. Meanwhile, make your cheeze sauce (below).

4. Stir in a heaping 1/4 cup of the Nacho Cheeze Sauce and serve with crumbled tortilla chips, non-dairy cheese (I used Daiya), and Cilantro garnish. Makes 7 cups.

Nacho Cheeze Sauce

Recipe thanks to Oh She Glows.

Yield: 1 cup

Ingredients:

• 3/4 cup raw cashews
• 1/4 cup + 1 tbsp nutritional yeast
• 1/3 cup water
• 1/4 cup salsa (I used Medium heat)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 garlic clove
• Shake red pepper flakes
• 1/2 tsp kosher salt

Directions: In a food processor, add all ingredients and process until smooth.

Since I’ve stopped cooking with meat – I have been trying to fill a void. That void is taco tuesday — I seriously can’t get enough of the mexican flavors, fresh ingredients, salsa and guacamole. So when I came across this recipe I knew that this would def. fill my mexican food taco tuesday cravings. Plus, all the added beans for protein & tons of veggies keep you felling full & satisfied. Not to mention the amazing cashew cheez sauce — where has it been my whole life? I now have a container specifically for nacho cheez because I put it on everything…it just makes sense.

hope you all are smiling & enjoying your day.

Love. K