Creamy Vegan White Bean Chili

Ingredients:

2 cups (480 ml) water
2/3 cup (100 g) “raw” cashews
2 tablespoons olive oil (or avocado oil)
1 cup diced onion
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon black pepper
1 pinch cayenne pepper (plus more to taste)
2 cans (100 g each) canned chopped green chilies
3 cans (400 g each) white beans (such as CANNELLINI), drained and rinsed under running water
1 cup (150 g) frozen corn (or rinsed canned corn)
2 cups (50 g) baby spinach or kale (KALE)

For serving (optional):
Bread
Freshly chopped cilantro
Chopped scallions
Hot sauce

Instructions:

1. In a high-speed blender, add water and cashews. Blend on high until smooth and creamy (about 1-2 minutes). Set aside.
2. Heat a large saucepan over medium heat. Once hot, add olive oil, onions, and garlic. Cook until onions are soft and translucent, about 5 minutes.

3. Add cumin, sea salt (start with a small amount), black pepper, and cayenne pepper. Cook for 1 more minute until fragrant.
4. Add green chilies, rinsed beans, and corn. Stir.
5. Stir in cashew milk and bring mixture to a boil. Reduce heat and simmer for 10 minutes, until thickened (stirring occasionally). If the stew is too thick, you can add water or plant-based milk.
6. After 10 minutes, taste and adjust as needed: add more salt or cayenne pepper to spice things up. Once the stew is cooked, remove from heat and add your desired herbs. Stir until the herbs are wilted as they warm.
7. Serve the stew warm with cornbread, cilantro, scallions, and/or hot sauce (optional).
8. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month (or longer). Reheat in the microwave or on the stovetop until warm (adding water if necessary).

NOTE: If your blender is not powerful, you can soak the cashews in hot water for 20 minutes before blending.

Yield: 6 servings
Recipe: minimalistbaker.com