VEGETARIAN WHITE CHILI
This white
bean chili prepared in a pressure cooker is smoked with cumin, rosemary and
jalapenos and creamy with cashews and potatoes.
INGREDIENTS
- 4 cloves garlic, peeled and minced
- salt, pepper to taste
- 2 15 oz white beans, drained
- 8 oz vegan cream cheese
- 2 cups vegetable broth
- 1 7 oz can jalapeño slices, drained
- white chili seasoning (I used 1/4 tsp ground cloves, 1 tbs chili powder, 2 Tbs Cumin, 2 tsp garlic powder and 2 tsp maple syrup)
Optional add
ons
- 1 cup corn cooked and peeled
- 3/4 cup chopped white onion
- 1 cup chopped bell pepper
INSTRUCTIONS
First heat a
little oil - or vegetable broth to make it without oil - in a saucepan. Fry the
garlic and the onions and the optional bell for about 5 minutes.
Then add
vegetable broth, vegan cream cheese, white pepper seasoning and jalapeños. Bake
for about 10 minutes over medium heat. Season with salt and pepper, finishing
with beans and optional corn and cook another 5 minutes.
Spread on
plates. Happy Cooking Time.
