Health By Al

I feel honored my sister is letting me share her amazing white bean chili recipe with you! I used to make a white bean chili with TONS of dairy (heavy whipping cream, cheese, etc.) that was delicious but always left me feeling sick. This tastes SO similar and leaves me feeling amazing after! A must-try!

Ingredients: serves 4

• Drizzle of olive oil
• 1 onion, diced
• 2 cans great northern beans, rinsed and drained
• 1 can diced green chilis
• 6 cups vegetable broth
• 1 & 1/2 teaspoons garlic powder
• 1 teaspoon sea salt
• 1 teaspoon cumin 
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper 

Cashew cream

• 3/4 cup raw cashews 
• 3/4 cup water

Toppings

• Avocado
• Tortilla chips
• Cilantro
• Vegan greek yogurt

Directions:

1. Add a drizzle of olive oil to a large pan or pot over medium heat on the stove. After the oil is warm, add the onion and cook until browned, deglazing the pan with water as needed.
2. Add all other ingredients (except cashew cream/toppings) and bring the soup to a boil and then down to a simmer. Simmer for 15 minutes.
3. While it simmers, make the cashew cream by combining in a high speed blender (like a Vitamix*) and blending until smooth. If you are serving it over rice or with zucchini muffins, now is a great time to make those.
4. When the soup is done simmering, turn off the stove and stir in the cashew cream.
5. Top with desired topping and enjoy!

*Note: If you do not have a Vitamix, soak the cashews in hot water for 10 minutes before blending