Chili: 

• 1/2 large white onion (diced)
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp chili powder
• 2 tsp vegan Worcestershire
• 1 tsp liquid smoke
• 1 chipotle pepper in adobo sauce, chopped
• 1/2 large can organic crushed tomatoes, 28oz
• 2 cans black beans, rinsed
• 2 cups vegetable broth

Nacho cheese:

• 1 large carrot (fork tender)
• 1 small potato (fork tender)
• 1/2 cup cashews (soaked for at least 2hrs in hot water)
• 2 tbsps nutritional yeast1 tbs vegan Worcestershire
• 1/2 tsp cumin1 tsp chili powder
• 1 tsp garlic powder1 tsp onion powder
• 1 chili in adobo sauce
• 1/2 tbsp hot sauce (optional)
• 1/2 squeeze lime
• 3/4 cup almond milk
• salt/pepper as desired

Toppings: 

• 1/2 cup pickled jalapeños 
• 1 bunch cilantro, chopped
• 1 avocado, chopped
• 1 lime, sliced
• 1/2 red onion, diced
• 1/2 cup vegan sour cream 
• Tortilla chips as needed
• 1 Bag Whole Foods Frozen Grilled Corn, defrosted