Vegan Chipotle Cashew Chili

Vegan Chipotle Cashew Chili

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Vegan Chipotle Cashew Chili

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Directions

Item No. 370416

Ingredients

  • 4 tbsp. cooking oil
  • 1 onion, diced
  • 1 red or green bell pepper, diced
  • 1 jalapeno pepper (diced, optional)
  • 4 cloves garlic, minced
  • 2 Tbsp Urban Accents Mesa Rosa Chipotle Spice Jar
  • 1 can diced tomatoes with juice
  • 2-4 cups veggie broth, (warmed is best)
  • 1 butternut squash, peeled, seeded and cut into one-inch cubes
  • 1 can cannellini, beans, rinsed and drained
  • 1/2 bunch curly kale, ribs removed, chopped
  • 2 cups roasted, salted cashews (roughly chopped)

Directions

  1. In a large stockpot, heat oil over medium-high heat and sauté onion and pepper until onion is translucent.
  2. Add garlic, jalapeno, and seasoning and cook for 1 minute stirring constantly to bloom aromatics and spices.
  3. Add diced tomatoes with juice and scrape up any brown bits from the bottom of the pan.
  4. Stir to combine. Once tomatoes are warm and fully incorporated, add heated vegetable stock to pot and bring to a low boil.
  5. Add butternut squash and cook until just tender - appoximately 15 minutes.
  6. When squash begins to soften, add cannellini beans, chopped kale, and toasted cashews.
  7. Simmer for another 10-15 minutes.
  8. Serve hot and garnish with more toasted cashews.