A silky, cashew-creamy white bean chili layered with bright green chiles, sweet corn, and tender leafy greens. Subtly spiced, comforting, and weeknight-easy in 30 minutes.
Make the cashew milk: In a high-speed blender, combine the water and raw cashews and blend until completely smooth and creamy, about 1–2 minutes. Set aside.
Heat a large pot over medium heat. Add the olive oil, diced onion, and minced garlic. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
Add the ground cumin, sea salt (start with the lesser amount), black pepper, and cayenne. Cook for 1 minute until fragrant.
Stir in the diced green chiles, drained and rinsed white beans, and corn until combined.
Pour in the cashew milk and bring to a light boil. Reduce heat to low and simmer for about 10 minutes, stirring occasionally, until slightly thickened. If too thick, add a splash of water or dairy-free milk to thin.
Taste and adjust seasoning, adding more salt for overall flavor and more cayenne for heat as desired.
Remove from heat and stir in the spinach or kale until just wilted.
Serve warm with cornbread, cilantro, green onion, and hot sauce, if desired.