White Chick'n Chili

Vegan white chick’n chili is a fun twist on original chili. This one-pot, freezer-friendly meal is brightened with fresh peppers and delicious spices, making it an easy dish that the entire family is sure to love!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a high-powered, combine cashews and water. Blend until completely smooth, about 1-2 minutes. Set aside.

Step 2

Place 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Once oil is hot, add the chick'n. Cook, stirring often, until heated through and slightly crisp on the edges, 7 to 10 minutes. Remove the chick'n with a slotted spoon and set aside.

Step 3

Place the remaining tablespoon of the oil in the same pot that you cooked the chick'n in over medium heat. Once the oil is hot, add the onions, peppers, and garlic, stirring to combine. Season with the cumin, onion powder, oregano, chipotle chili powder, and salt. Continue to cook, while stirring, until the peppers are tender and the onion is translucent, 5 to 7 minutes.

Step 4

Pour in the reserved cashew cream and prepared broth, and stir to combine. Increase the heat to high and bring to a boil. Once it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes.

Step 5

Remove the lid and increase heat back up to medium. Add the reserved chick'n, corn and drained beans to the pot, stirring to combine. Continue to simmer uncovered, until heated through, 8 to 10 minutes. Taste and adjust seasonings, if necessary.

Step 6

Serve immediately with cilantro, sliced avocado, fresh lime, and crispy tortilla strips.

Step 7

ENJOY!

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