Four Bean Veggie Chili

INGREDIENTS

• ​1 green bell pepper, chopped 
• 1 red bell pepper, chopped
• 1 zucchini, chopped 
• 1 small yellow onion, diced 
• 2 cloves of garlic, minced  
• 3 cups vegetable broth 
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, rinsed and drained 
• 1 can pinto beans, rinsed and drained 
  
• 1 can butter beans, rinsed and drained 
  
• 1 can kidney beans, rinsed and drained 
  
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• pinch of pepper
• 1/2 lemon, juiced 

Cashew Sour Cream

• 1 1/2 cup cashews 
• 1 small lemon, juiced
• 1/2 tsp salt 
• 2 tsp ACV 

INSTRUCTIONS
1. In a large pot, add onion and garlic with a pinch of salt and sauté until it starts to soften. Using oil or small amounts of water if needed to prevent sticking.
2. Add peppers and zucchini, cook another 3-4 minutes.
3. Add vegetable broth, diced tomatoes, stir and bring to a boil.
4. Add beans, chili powder, salt, cumin, and pepper. Cover and let simmer for about 15- 20 minutes.
5. Make cashew sour cream by adding the cashew sour cream ingredients into a blender and blend on high until smooth. Place in the fridge until ready to use. (this will help thicken it)
6. Remove from heat and add lemon juice and more salt if desired.

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