Javant says, “Beans have gotten a bad rap in some circles, but I am here to tell you that they are heart-healthy and full of fiber and protein and really make dishes like this stand out. My secret ingredients here are jalapeño and date paste—the heat and sweet offset each other, blending with the rest of the spices for a chili that can hold its own with the best of them.”
Classic Sour Cream (page 40), and Easy Cheese Sauce (page 37), in Javant’s
Make Your Own cookbook link: https://a.co/d/01Pc7Vtt
Place the water in a large stockpot and heat on medium-high. Add the onion and garlic. Cook for about 3 minutes, or until the onions are soft.
Add the vegetables (except the tomatoes), bay leaf, paprika, cumin, oregano, and garlic granules. Mix and cook on medium-low heat for about 5 minutes, or until the vegetables are tender but still firm.
Add the tomatoes, beans, salt, and date paste. Cover and simmer on low for 30 minutes.
Add the cilantro and lime and mix. Serve with avocado, a drizzle of vegan cheese sauce, and a dollop of vegan sour cream. Find my versions in ‘recipes’ nansimonsen.com
