We're headed into week three of #ChristinasCleanChallenge and we've had a bit of cold snap here in NYC. My rich, creamy, white bean chili is the exact comfort food to fill you up and satisfy your craving without leaving you feeling bloated or heavy.
This chili is the perfect make-ahead meal and the leftovers are just as tasty as the original. This dish is sure to satisfy anyone who loves rich, creamy, comfort-food and will easily become my (and I hope your) new favorite fall staple.
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes*
YIELD: 4-6 servings
*time does not include time for soaking cashews
3 cans white beans (I mixed small navy and large cannellini)
1 cup cashews (soaked for at least 30 minutes)
2 4oz cans green chilies
1 small yellow onion
1 bell pepper
1 vegetable bouillon cube
2-3 cloves garlic
1 tbsp olive oil
1 tbsp nutritional yeast (optional)
chives and avocado for topping (optional)
1. Soak cashews for at least 30 minutes.
2. Chop garlic, onion, and bell pepper.
3. Heat olive oil in a large pot. Add garlic, onion, and pepper.
4. Add green chilies.
5. In a blender, combine 1 cup of beans and drained, soaked cashews. Pulse until you achieve a creamy texture. Set aside.
6. Add the vegetable bouillon cube to the pot with 1 cup of water. Allow vegetables to fully cook through before adding beans.
7. Add the rest of the whole beans to the pot.
8. Add the bean and cashew purée and stir.
9. Allow everything to simmer for at least 5 minutes. Serve immediately or allow to chill overnight and re-heat on the stove the next day.