White Vegan Chilli

INGREDIENTS:

• 1 small white onion (diced)

• 3 garlic cloves (minced)

• 1½ teaspoon paprika

• 6 organic russet potatoes (chopped into ½” cubes)

• 4 cups organic vegetable broth

• 1 lb great northern beans (soaked overnight)

• Cashew cream sauce:

• 1 cup cashews

• 3 cups water

• ½ teaspoon kosher salt (more to taste)

• ¼ teaspoon ground black pepper

• ¼ teaspoon dried rosemary

• For serving: Tortillas, lime wedges, avocado and 1 tablespoon of vegan cream cheese (I use Kite Hill)

INSTRUCTIONS:

We start by soaking the white beans in water overnight. Why do we do this you may be asking… it improves digestion.

1. In a dutch oven or large saucepan, heat the olive oil over medium heat. Add in the onion sauté for 8-10 minutes, or until the onions are translucent.

2. Add the garlic and paprika and sauté for 1 minute. Add the potatoes, soaked beans and vegetable broth. Bring the soup come to a boil, and then turn it down and let simmer for 30 minutes.

3. While the soup is simmering make your cashew cream sauce. Add the cashews, water and rosemary to a blender. Blend till smooth. Stir into the soup and taste with salt and pepper. If you like it spicy, add 1/4 tsp of cayenne pepper.

4. Once the potatoes are cooked through, serve with cilantro, tortilla chips, lime wedges, and/or cream cheese and avocado!

5. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

Note: This recipe can easily be made in a crockpot. Add all the ingredients before noon, except the cashew cream sauce. 30 minutes before eating, make the cashew cream and stir in the chili. Taste with salt and pepper.