Dairy-Free Potato Corn Chowder - Forks Over Knives

Ingredients

• 1 cup chopped yellow onion
• ½ cup chopped green bell pepper
• 1 cup + 2 tablespoons low-sodium vegetable broth
• 2 large baked and chilled russet potatoes, chopped
• 1 15.5-oz. can no-salt-added cannellini beans, undrained
• 1 4-oz. can mild green chiles
• 2 cups fresh or frozen roasted corn
• 2 bay leaves
• ½ teaspoon dried dill weed
• ½ teaspoon dried thyme
• ¼ teaspoon ground nutmeg
• 1 cup unsweetened, unflavored plant-based milk
• ¼ cup raw cashews
• ¼ cup nutritional yeast
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh chives