Creamy Cashew White Chili

Discover the rich and creamy flavors of our vegan Creamy Cashew White Chili, a delightful twist on traditional chili with a smooth texture that will leave guests craving more.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

1 jalapeño, seeded and minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

4 cups vegetable broth

2 cans (15 oz each) white beans, drained and rinsed

1 cup frozen corn kernels

3/4 cup raw cashews, soaked overnight and drained

1/4 cup nutritional yeast

2 tbsp lime juice

1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, green bell pepper, and jalapeño, sautéing until softened, about 5 minutes.

2. Stir in cumin, coriander, smoked paprika, salt, and black pepper. Cook for another 2 minutes until spices are fragrant.

3. Pour in vegetable broth, then add white beans and corn. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

4. In a blender, combine soaked cashews, nutritional yeast, and lime juice. Blend until smooth and creamy.

5. Stir the cashew cream into the chili, cooking for an additional 5 minutes. Adjust seasoning if necessary.

6. Garnish with fresh cilantro before serving.

Storage

Allow the chili to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a pot over medium heat, stirring occasionally, until warmed through. Alternatively, reheat individual portions in the microwave.

Scan for cooking tips & leave a review!

itsonly.recipes/view/creamy-cashew-white-chili

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.