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