Ingredients

The following ingredients have 6 Servings
  • 4 celery ribs (chopped)
  • 1 white onion (chopped)
  • 1 poblano pepper (chopped)
  • 2 garlic cloves (minced)
  • 2 15 oz cans white beans, drained & rinsed
  • 1/2 cup white quinoa (uncooked)
  • 3/4 cup frozen corn
  • 1 quart 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt (+ more to taste)
  • 1 teaspoon fresh pepper (+ more to taste)
  • 1/2 cup raw cashews
  • 1 cups boiling water
  • to garnish: fresh cilantro (red pepper flakes, hot peppers)

Instruction

  • Add chopped vegetables, beans, quinoa, corn, broth and spices to your slow cooker. Stir together and cover. Cook on high for 4 - 5 hours, low for 5 - 6.
  • When nearly ready to serve, place cashews and boiling water in a small bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy.*
  • Stir cashew cream into chili, taste and adjust seasonings as needed.
  • Serve warm with your choice of garnish! (I like fresh cilantro, pepper flakes and sliced hot peppers)