Vegan Three-Bean Chilli With Cashew Sour Cream

Whenever I want comfort food, the lure of chilli is always at the back of my mind.

Simple to whip up (everyone can make a chilli, right?), mouth-wateringly delicious, it always satisfies that itch. You know, on those days when you want nothing more than to snuggle under a blanket and eat what I like to call “bowl food”?

Anyway, this 3-Bean Chilli with cashew sour cream is the perfect antidote to mid-week blues. Not only is it comforting and nourishing, but it’s also incredibly cheap to make too. A great one to make just before pay-day!

Vegan three bean chilli

I love using beans and pulses in recipes as they absorb so much flavour, yet add all kinds of goodness. Plus, you can pick them for about 50p a can!

I can sense myself going off on a tangent about how great beans are, so I’ll reign in. What remains is this: go make this if you want comfort food. You won’t be disappointed!

Three-Bean Chilli With Cashew Sour Cream


  • For the chilli –
  • 1 onion, peeled and diced
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • Handful mushrooms, chopped
  • 1 tbsp tomato puree
  • 3 cloves minced garlic
  • 2 tbsp chilli powder
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 2 cans chopped tomatoes
  • 2 tins black beans, drained
  • 1 tin pinto beans, drained
  • 1 tin chickpeas, drained
  • 1- 2 cups vegetable stock
  • 1 tsp coconut sugar
  • 1 square 85% Lindt dark chocolate
  • Handful chopped coriander
  • 1 small tin sweetcorn, 3 tbsp reserved to chargrill
  • Chopped avocado, chopped spring onions and fresh lime juice, to serve
  • For the cashew sour cream –
  • 1 cup cashews, soaked 4-6 hours
  • Juice 1 lemon
  • 1.5 tsp apple cider vinegar
  • 1/4 cup water
  • Salt, to season


  1. Gently heat some oil in a pan until hot. Tip in your vegetables and fry until the onion is translucent. Add in your spices and garlic, stirring to combine, then fry for another couple of minutes.
  2. Tip in the chopped tomatoes, as well as the beans and veg stock. Add a handful of chopped coriander stems, then stir well and bring to the boil before reducing the heat and simmering for around 30 minutes, adding more stock if needed.
  3. In the meantime, make your cashew sour cream by blending all ingredients until completely smooth, adding more water if needed. Pop into an airtight container and place in the fridge to thicken. Dry fry your 3 tbsp of corn until coloured, then set aside.
  4. Stir in your vinegar, remaining corn and dark chocolate until the chocolate has melted, then taste and season accordingly. Sprinkle through coriander leaves and stir once more. Dish into bowls ready to serve with chopped avocado, fresh lime juice, spring onions, grilled corn and your cashew sour cream.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

Leave a Reply

Your email address will not be published. Required fields are marked *