It’s fall which means nice warm soups, crockpot meals and my husbands favorite CHILI! Whenever I’m making something at home I always start thinking of a way to adjust the recipe to add CBD so I can share it with all of you. One thing about cooking with CBD is that you can’t add it to the food before you heat it up. Actually cooking the CBD breaks it down and makes it less beneficial. When I’m cooking something you want to serve hot like chili or soup I always try to find a topping that I can infuse with CBD, what better than homemade CBD Sour Cream to make your chili rich, creamy and CBD-y?
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 minutes
Yield: 6 – 8 servings
For The Walnut Mixture:
- ½ cup walnuts
- ½ ounce dried shiitake mushrooms
For The Chili:
- 2 tablespoons olive oil
- 2 large onions, chopped (about 2 cups)
- 3 stalks of celery, chopped
- 2 jalapeños, seeded and chopped
- 1 tablespoon ground cumin
- ¼ cup chili powder
- 3 tablespoons tomato paste
- 6 cloves of garlic, minced
- 1 28-oz can diced tomatoes (with juices)
- 1 can (15 oz.) low sodium black beans, drained and rinsed
- 1 can (15 oz.) Cannellini beans, drained and rinsed
- 6 cups of vegetable stock or water
- 3 tablespoons soy sauce
- ¾ cup medium coarse bulgur
- ½ cup cilantro, roughly chopped
- Place walnuts and dried shiitake mushrooms in the bowl of a food processor and process until finely ground, 30-45 seconds. Transfer to a bowl and set aside.
- To make the Chili: Heat olive oil in a heavy bottom pan (like a Dutch oven) over medium-high heat. Add in onion, celery, and jalapenos. Cook, stirring frequently, until onions begin to brown, 7-9 minutes.
- Reduce heat to medium and stir in cumin, chili powder, tomato paste, and garlic. Cook, stirring constantly, until fragrant, for about 1 minute.
- Add in diced tomatoes, black beans, kidney beans, vegetable stock, soy sauce, bulgur, and the processed walnut-shiitake mushroom mixture.
- Put the lid on, bring the mixture to a boil, and then let it simmer until it thickens to your liking, 25-30 minutes. The longer it simmer the thicker it will become.
- Stir in the cilantro right before serving.
Prep Time: 10 min
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- ½ cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon fine sea salt
- ¼ teaspoon Dijon mustard
- 2-3 droppers of Pure Hemp Botanicals tincture of your choice! I used 750mg Full Spectrum!
- Drain and rinse your cashews until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, Pure Hemp Botanicals Tincture and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.