Step 1

First, if not using a high-speed blender, soak the cashews in very hot water for about 1 hour. Drain and set aside until ready to make the cashew cream. Alternatively, use cashew butter to make the milk.

Step 2

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the saute function. Add the onion and cook for 5 minutes, stirring occasionally.

Step 3

Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.

Step 4

Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.

Step 5

While the chili cooks, make the cashew cream. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.

Step 6

When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew cream into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.

Step 7

Preheat a stock pot over medium heat. Add oil, if using, and onion. Saute for about 5 minutes or until onion is translucent.

Step 8

Add the bell pepper and garlic and, stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.

Step 9

Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir and bring to a simmer. Cook for 10 to 15 minutes to soften the vegetables and allow the flavors to mingle.

Step 10

While the chili simmers, make the cashew cream by combining water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.

Step 11

Stir the cashew cream into the chili. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. Let rest for about 10 minutes, stirring occasionally. The chili will thicken as it sits.