adapted from the Pioneer Woman
1 32-ounce package dried black beans, soaked overnight, rinsed, and cooked. (Do not discard the cooking liquid!)
2 onions, chopped
8 cloves garlic, minced
2 4-oz can diced green chilies
4 cups water or stock
4 cups soy milk
2 cups Daiya Pepper Jack or other vegan cheese
4 tablespoons brown rice flour
1 teaspoon Liquid Smoke
2 tablespoons ancho chili powder
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 cup unsweetened plain soy yogurt
2 cups chopped English cucumber
1 cup chopped cilantro
1/2 teaspoon salt
The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.
In an 8-quart pot, heat the olive oil and sauté the onions, garlic, and diced green chiles. Place beans back in the Dutch oven and add water/stock, chili powder, cumin, curry powder, cayenne, and salt and pepper. Stir well and bring to a boil. Reduce heat to medium and simmer for one hour, stirring occasionally.
Next, soy milk and simmer another 30 minutes. Place the shredded vegan cheese in a large bowl and add the rice flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with the yogurt-cilantro relish.