White Bean Chili

Adapted from @vegan_veganfood.

Ingredients

• 2 cups water
• 2/3 cup raw cashews
• 2 tbsp olive oil or avocado oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sea salt
• ¼ tsp black pepper
• 1 pinch cayenne
• 2 cans diced green chiles (4-oz cans)
• 3 cans white beans, drained and rinsed
• 1 cup frozen corn
• 2 cups spinach

Instructions

Add water and cashews to a high-speed blender. Blend on high until smooth and creamy (~1-2 minutes). Set aside.

Heat a large pot over medium heat. Add olive oil, onions, and garlic. Cook until the onions are soft and translucent, about 5 minutes.

Add the cumin, sea salt, black pepper, and cayenne. Cook for 1 more minute, until fragrant.

Add the green chiles, beans, and corn. Stir to combine.

Stir in the cashew milk and bring the mixture to a light boil. Lower the heat to low and simmer for 10 minutes, until thickened, stirring occasionally. If the chili gets too thick, add water or dairy-free milk as needed.

Taste and adjust as needed, adding salt for overall flavor or cayenne for heat. Remove chili from heat and add in greens. Stir to wilt.