to garnish: fresh cilantrored pepper flakes, hot peppers
Add chopped vegetables, beans, quinoa, corn, broth and spices to your slow cooker. Stir together and cover. Cook on high for 4 - 5 hours, low for 5 - 6.
When nearly ready to serve, place cashews and boiling water in a small bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy.*
Stir cashew cream into chili, taste and adjust seasonings as needed.
Serve warm with your choice of garnish! (I like fresh cilantro, pepper flakes and sliced hot peppers)
* you can also soak the cashews all day and blend them up when you get home OR substitute non-dairy milk (it just won't be as creamy)One of our awesome readers (hi, Eden! ????????) has come up with Instant Pot instructions!!Place all ingredients (EXCEPT for the cashews and cashew water) into the Instant Pot. Add 5 cups water or broth (instead of 4). Select manual or pressure cook HIGH 12 minutes. 15 mins NPR (natural pressure release). Remove lid, stir in cashew cream, stir and enjoy.NOTE: if using DRIED beans: increase water to 6 CUPS and increase time to 58 minutes HIGH pressure, 20 minutes NPR.