Something about Coronavirus is making us crave comfort food! Maybe it’s more time at home enjoying each other’s company and that feeling of being “hunkered down”. Whatever it is, it’s making cooking fun(ner)!

Today was some veggie chili using both white and red kidney beans. First I sweated some chopped carrots, peppers, garlic, onions and zucchini in a big pot.

Once these softened up I added in the beans and let this all cook on medium for about 5 minutes.

Next I dumped in a large can of organic crushed tomatoes and 2 cans of tomato sauce. I also added about 1/4 cup of Worcestershire Sauce.

I cooked this on high for another 5 minutes then let it all simmer while I added in the spices.

My homemade chili seasoning consists of: garlic powder, onion powder, paprika, cumin, cayenne pepper, salt and pepper. Let all this simmer for at least 20 minutes, longer if you have time.

While that simmered, I made homemade sour cream. I did this by soaking 1.5 cups of cashews in water for an hour. Then blend these with the juice of 1/2 lemon and lime, and a cup of water.

This is a healthy, yummy substitute that tastes better then the dairy version!! And, it will store in the fridge for about a week.

I also made some garlic toast using almond wraps with a dab of avocado oil and garlic powder.

I topped my bowl with a dollop of sour cream, raw onion, jalapeño and a some cilantro pulled from the container garden! And no bowl of chili is complete without a side of salsa and organic sauerkraut!