Step 1

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.

Step 2

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.*

Step 3

Stir cashew cream into chili, taste and adjust seasonings as needed.

Step 4

Serve warm with your choice of garnish! (I like fresh cilantro, pepper flakes and sliced hot peppers)