3 cans of white beans, any the type or a mixture of three types
1 can chickpeas
1 can sweet corn
½ can of vegetable broth
¾ cup of cashews
2 large red bell peppers, fresh
1 small can of green chilies or 3 tablespoons of green verde' salsa
1 (16 oz) package of tofu, extra firm
1 large chopped onion, finely chopped (use some of it to add to the nut, chickpea cream)
4 large cloves of minced garlic
2 tablespoons of chili powder, plus a little more after cooking if taste desires
1 teaspoon cumin
½ teaspoon white pepper, more if necessary
1 sprinkle of cayenne
1 sprinkle of smoked paprika
Salt and garnish with green onions and/or parsley
Instructions
In a skillet, saute the onion and garlic in olive oil.
Roast 2 red peppers, cut them in half and remove seeds. Brush with olive oil, turn them upside down on a pan and roast in a 500 degree oven until the skins are blackened. Remove from oven and remove the skins. Chop the peppers and set aside.
Blend the cashews, broth, chickpeas, and a little onion/garlic from the skillet (3 T). Blend to a thick cream. You will need a good blender or food processor for this step.
In a medium skillet, add a little olive oil and saute' the tofu. Sprinkle in the chili powder, cumin, cayenne and paprika. Cook until the seasoning is covering the tofu and slightly absorbed into it.
In a large stock pot, add the beans, the tofu, the peppers, the green chilies, the onion/garlic, and the creamed cashew sauce. If necessary, add a little more broth. Cook for another 10 minutes and the chili will be ready to serve. Taste to see if it needs more seasoning.
Garnish with green onions and parsley.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/vegetarian-white-chili/