Vegan White Bean Green Chili
- 2 tsp olive oil
- 3 ribs celery, diced
- 1 small white or yellow onion, diced
- 2 poblano peppers, diced
- 4 cloves garlic, minced
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp white pepper
- 1/2 tsp smoked paprika
- 1 15oz can navy beans
- 4 cups vegetable broth or water
- 1/2 cup corn, frozen or fresh
- 1 cup quinoa
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp white pepper
- 1/2 tsp smoked paprika
- 1/2 cup cashews, soaked
- 3 tbsp The Real Dill Green Chile Hot Sauce, or more to taste
- Salt and pepper to taste
- In a large stock pot, heat olive oil on medium high
- Add celery, onion, poblano, zucchini, and yellow squash to pot and cook for 5 min.
- Add garlic, cumin, coriander, white pepper, smoked paprika, salt, and pepper to the vegetable mixture. Cook for 2 min., stirring so garlic doesn't burn
- Add 1 can navy beans, vegetable broth, quinoa, and corn (if using fresh corn, add in previous step) to the pot and bring to a boil
- Once boiling, turn down to a simmer for 30 min.
- While the chili is cooking, soak cashews in hot water. *If you don't have a high speed blender, soak cashews for longer than 30 min.
- After 30 min., drain cashews and blend with 1/4 cup of water until smooth (you will make cashew cream)
- Add cashew cream and Green Chile Hot Sauce to chili
- Taste and adjust spices, salt, pepper, and Green Chili Hot Sauce as needed
- Serve with cilantro, sliced serrano pepper, and a lime wedge
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