Black Bean Chili

2 cans Eden brand black beans, rinsed and drained
1 jar diced tomatoes
3 cups vegetable broth
1 onion, chopped
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
1 tbsp olive, avocado or coconut oil
1 tbsp cumin
1 tbsp chili powder
Celtic sea salt and black pepper to taste
1 ripe avocado
1 small bunch cilantro, diced
3-4 scallions, diced

for sour cream:
1 cup raw cashews                   
1/2 cup spring or filtered water
juice of 1 lemon                      
splash apple cider vinegar 
1/2 tsp Celtic sea salt

Blend all sour cream ingredients in a blender or food processor until smooth and chill in the fridge before preparing soup.

In a large soup pot, heat oil over medium heat and add celery, carrots, onions to sauté for 5 minutes.

In a food processor or blender, add half of the beans and pulse to chunky consistency. Add garlic, cumin and chili powder to soup pot, and sauté for a few minutes. Add all of the beans, tomatoes and broth, and bring to a boil. Reduce heat and allow to simmer on low for at least 30 minutes.

Serve topped with chilled sour cream, fresh cilantro, scallions and avocado cubes.