2 cups veggie broth
5 garlic cloves (chopped)
¾ cup onion (finely chopped)
1 cup bell pepper (chopped- I used mini sweet bell peppers)
1 cup organic corn or 1 can organic corn
2 15 oz cans organic white bean, drained (can use fresh but will need to soak overnight)
2-3 cups baby potatoes (chopped)
8 oz vegan cream cheese (I buy Miyokos or Kite Hill brand. I like the one with jalapenos in it. If you don’t get that one, then use a fresh jalapeno and chop into small pieces)
Seasoning: 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
Chop potatoes into small pieces. Place in a glass bowl with enough water to cover the bottom of the bowl. Place in microwave for 5 minutes. Drain the water and set aside.
In a skillet, heat either oil or a little veggie broth. I used veggie broth to keep it oil free. Sauté the garlic, bell pepper, onion, and garlic cloves until tender but still crisp.
Next, add veggie broth, cream cheese, seasoning, potatoes, and corn. Cook for 10 minutes on medium heat and stir until cream cheese is smoothly blended in. Cook another 10-15 minutes on med low to heat throughout.