The Cure for Anything

• 2 cups vegetable broth
• 4 cloves garlic, peeled and minced
• 2 15 oz Great Northern beans, drained
• 1 7 oz can jalapeño slices
• 1 4 oz can Hatch green chiles
• 8 oz cream cheese (vegan cream cheese, if that’s your preference)
• 1 tbs ancho chili powder
• 2 Tbs Cumin
• 2 tsp garlic powder
• 2 tsp maple syrup
• salt and pepper to taste
• 1 chopped red bell pepper
• 1 medium chopped yellow onion
• 8-10 oz frozen corn (I like fire-roasted)

1. Heat a bit of oil in a Dutch oven or stock pot. Cook the garlic, onions and bell pepper until soft, about 4-5 minutes.
2. Next add the vegetable broth, (vegan) cream cheese, spices, chiles, and jalapeños. Cook for about 10 minutes on medium heat. Season with salt and pepper.
3. Add the beans and corn and cook for another 5 minutes.
4. Serve and enjoy!

Feel free to adjust the spices according to your taste and desired heat level. I make my own ancho chili powder by roasting the whole dried peppers and then processing in a food processor, but you can buy it at the store as well or use any chili powder you prefer. I like ancho chili powder as it brings a nice smokiness and touch of sweetness to balance the dish.