2 cups veggie broth
5 garlic cloves (chopped)
4 shitake mushrooms (chopped-optional)
¾ cup onion (finely chopped)
1 cup bell pepper (chopped- I used mini sweet bell peppers)
1 cup organic corn
2 15 oz cans organic white bean, drained (can use fresh but will need to soak overnight)
8 oz vegan cream cheese (I buy Miyokos from Publix-it’s made with cashews and very limited ingredients)
¼ tsp ground cloves
1 tbs chili powder
2 tbs cumin
2 tsp garlic powder
2 tsp pure maple syrup) * maple syrup ingredients should just be maple syrup)
Sea salt and pepper to taste.
Optional Toppings: sliced jalapenos, green onions, chipotle hot sauce
In a skillet, heat either oil or a little veggie broth. Saute the garlic, mushrooms, bell pepper, onion, and garlic cloves until tender but still crisp.
Next, add veggie broth, cream cheese, seasoning, and corn. Cook for 10 minutes on medium heat and stir until cream cheese is smoothly blended in.
We enjoyed with squash corn bread muffins. You can add jalapenos, green onions, or chipotle hot sauce to spice it up a bit.