It's #nationalchiliday in the USA! 🌱🍲⁠ ⁠ And if it's still "chilly" where you are, you're going to want to try this recipe. We're switching up a classic with a #vegan White Chili! ⁠ ⁠ INGREDIENTS:⁠ - 1 tbsp vegetable oil⁠ - 1 medium onion, chopped⁠ - 3 garlic cloves, finely chopped⁠ - 1 celery stalk, chopped⁠ - 1 green pepper, chopped⁠ - 1 jalapeno pepper, chopped⁠ - 2 tbsp flour⁠ - 1/2 tsp cumin⁠ - 1/2 tsp salt⁠ - 1 tsp chili powder⁠ - 2 cups cooked cannellini beans⁠ - 3/4 cup corn kernels⁠ - 1 cup veggie stock⁠ - 14 oz can green chilies⁠ - 1/3 cup raw cashews⁠ - 1 cup hot water⁠ - Salt and pepper to taste⁠ - Cilantro, tortillas to top⁠ ⁠ METHOD:⁠ 1. Heat the olive oil in a large pot on medium-high heat, then add the onion and let cook for 2-3 minutes until slightly browned. ⁠ 2. Add the garlic, celery, green pepper and jalapeno pepper and continue to cook for 3-4 minutes until the veggies are tender. ⁠ 3. Add the flour, cumin, salt and chili powder and mix to evenly coat the veggies, then add the beans, corn, veggie stock and chilies and mix all together. Reduce the heat to low and let cook for 15 minutes.⁠ 4. While the chili is cooking, prepare the cashew cream by blending the cashews and water in a high-speed blender for at least 60 seconds until no little bits of cashews remain. ⁠ 5. Pour the cashew cream into the pot and mix together. If you like a thicker chili, bring back up to boil and let cook down for 2-3 minutes. ⁠ 6. Serve with tortilla chips and cilantro. ⁠ ⁠ [Recipe by Jessica Hoffman of Choosing Chia]⁠