Step 1

CASHEW MILK: To a high-speed blender, add water and cashews. Blend on high until smooth and creamy (~1-2 minutes). Set aside.

Step 2

Heat a large pot over medium heat. Once hot, add olive oil, onions, and garlic. Cook until the onions are soft and translucent, about 5 minutes.

Step 3

Add the cumin, sea salt (starting with the lesser amount), black pepper, and cayenne. Cook for 1 more minute, until fragrant.

Step 4

Add the green chiles, drained and rinsed beans, and corn. Stir to combine.

Step 5

Stir in the cashew milk and bring the mixture to a light boil. Lower the heat to low and simmer for 10 minutes, until thickened, stirring occasionally. If the chili gets too thick, you can add water or dairy-free milk as needed.

Step 6

Once the 10 minutes is up, taste and adjust as needed, adding more salt for overall flavor or cayenne for heat. Once the chili is done cooking, remove it from the heat and add in your desired greens. Stir to wilt.

Step 7

Serve warm with cornbread, cilantro, green onions, and/or hot sauce (all optional).

Step 8

Leftover soup will keep in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 1 month (or longer). Reheat in the microwave or on the stovetop until hot, adding water to thin as needed.