Epic 20 Minute Chilli

There’s two things you’ll know by know if you’ve been reading this blog for long:

1) I love Mexican food more like the air I breathe. Definitely my favourite world cuisine ever (although Japanese and Middle-Eastern are right there!) with all that avocado, pico de gallo, cilantro (yep, I converted and I’m a fan now! < breaking news) and the rice and beans. RICE AND BEANS. I love the stuff. I mean, rice & beans are like the Jon Snow of foods and that, my friends, it’s A LOT to say.


Like the amount of rice and beans I’ve gone through this week. Thankfully they’re dirt cheap because otherwise I’d be broke, very very broke.

epic 20 minute chili with cashew sour cream (vegan)

Oh wait. I am broke. This university life making me pay for all those books and papers and boring stuff I’m supposed to buy (who needs 50€ worth of papers about a mitochondria WHO). Thanks heavens that rice & beans always have my back and remain unexpensive.

Like, when I get my university diploma (in a far, far away future ’cause physics), they’ll be the first things I’ll thank in my speech. Thank you rice & beans for getting me through uni happy, well-fed and not so poor that I have to sell myself.

And then my parents, I need to thank them too. Mum and dad: you make such mean rice & beans. Thank you.

epic 20 minute chili with cashew sour cream (vegan)

That, my friends, is my graduation speech in a nutshell.

Anyhoo, thing number two you should know about me:

2) I’m lazy. Really. Look it up in a dictionary and you’ll find a picture of myself up there. Most likely wearing the same pyjamas I’ve been in for the past six days, surrounded by empty mugs of tea and binge-watching stuff on my phone under a blanket (the netflix app is a blessing. I should so not thank it in my graduation speech because of all that time it makes me lose).

epic 20 minute chili with cashew sour cream (vegan)

And what’s better than friggin’ 20 minute meals for those of us which cannot spend more than 30 minutes doing the same thing (unless same thing is binge-watching Game of Thrones or How to get away with Murder. I do have a veryyyyy long attention span for those)??????

20 minute meals which make a ton of leftovers which you can reheat in 2 minutes.

epic 20 minute chili with cashew sour cream (vegan)

I’m winning on life. WE’RE winning on life. Join the rice & beans team and you won’t ever have to spend another second thinking about what to put in your mouth when you get home drained and starved from class.

You’re welcome.

epic 20 minute chili with cashew sour cream (vegan)

Also, I’m aware that rice is nowhere to be seen in my pictures (but you bet I added a ton to my bowl after I took them) but rice & beans simply has a super duper nice ring to it. So so so nice that someone made a song about it in Spanish.

Why peanut butter toast doesn’t get a song too, I don’t know.

epic 20 minute chili with cashew sour cream (vegan)

But let’s focus on this chilli here for now. 20 minutes. Super inexpensive ingredients and a flavour which is to die for. So spicy, so fiery, SO GOOD.

All you have to do is chop some veggies, heat some olive oil in a pan, sautee the veggies until golden, add a rinsed can of beans, some tomato paste and a whole lot of tabasco (!!!!!!!!!!) and you’ll get a chilli which is too good for words.

epic 20 minute chili with cashew sour cream (vegan)

Fabuloso. Excelente. Maravilloso, mi amigo.

In 20 minutes. Broke and lazy students rejoice and bookmark this thing for the future. I promise you won’t be a bit sorry!

epic 20 minute chili with cashew sour cream (vegan)


Epic 20 Minute Chilli with Cashew Sour Cream
Serves 2
Easy to make, healthy and delicious. This epic 20 minute chilli is all you could dream of!
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Prep Time
20 min
Prep Time
20 min
For the chilli
  1. 1 onion
  2. 3 garlic cloves
  3. 1/2 red bell pepper
  4. 1 carrot
  5. 1/2 zucchini
  6. 400 grams rinsed and cooked beans
  7. 4-5 tbsp. tomato paste
  8. tabasco sauce, to taste
  9. salt and pepper to taste
For the cashew cream
  1. 60 grams cashews
  2. 1 tbsp. olive oil
  3. 2 tbsp. nutritional yeast
  4. 6 tbsp. water
  5. 1/2 tsp. onion powder
  6. 1/2 tsp. garlic powder
  7. 2 tsp. lemon juice
  8. salt and pepper to taste
  1. avocado, corn, cilantro, pico de gallo, etc...
For the sauce cream
  1. If you're making the cashew sour cream as well, you need to soak the cashews for a couple of hours beforehand.
  2. Add all the ingredients to a blender and pulse until smooth and creamy.
For the chilli
  1. Chop all the vegetables small.
  2. Heat some olive oil in a saucepan (1-2 tsp. is fine) and sautee the vegetables until golden.
  3. Add in the beans, tomato paste and tabasco and stir to combine.
  4. Heat for 5-7 minutes more and enjoy!
  1. You'll need to double the ingredients for the sour cream if your blender is too big.
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I hope you guys like this as much as I do! Honestly one of my favourite meals ever (I had it for lunch today, even!).

Have a lovely week!



  • Reply Ashley@CookNourishBliss February 2, 2016 at 11:11 pm

    haha I love mexican food with all my heart as well! This chili sounds fantastic!

  • Reply Medha @ Whisk & Shout February 3, 2016 at 1:08 am

    Mexican food is seriously the best! This chili looks amazing enough to make me forget about my hundreds spent on books haha

    • Reply Consuelo February 3, 2016 at 10:00 pm

      Aw thank you Medha! xx

  • Reply superfitbabe February 5, 2016 at 9:31 pm

    Chili would taste great on its own, on top of veggies, brown rice, sweet potatoes, with corn tortillas and more! Looks awesome!

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