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Chili Cheese Dip

{cheese} Boil the potatoes and carrots until soft. Add potatoes, carrots, and the rest of the ingredients to a blender then blend until smooth. {chili} On medium to low heat, add oil olive to a large pot. Once the oil thins, add the seasonings and cook until fragrant (about 1-2 minutes). Add in the garlic, onions, and jalapeño pepper. Mix well, then cook for 2-3 minutes to loosen up the tex. . .

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Servings: 8

Prep Time: 00:20

Cook Time: 00:45

Main Ingredients

ingredients for cheese:

2 cups of white potatoes

1 1/2 cups of carrots

1/2 cups of nutritional yeast

1 tsp of salt, pepper, and garlic

1 .5 tbsp of lemon juice

1/2 cup of dairy-free milk (i used almond)

ingredients for chili:

1 1/2 cup of peppers

1 jalapeño

1 1/2 cup of onions

1 can of corn and black beans

1 tsp of lime juice

10 oz. of homemade rotel or 1 can

3 cloves of minced garlic

1/2 cup of tomato sauce

1 cup of water and vegetable broth

1/2 cup of tomatoes

1 seasonings: tsp of salt, pepper, paprika, chili powder, onion, garlic.

1/2 tsp of curry and garam masala

pinch of cayenne

Preparation

1{cheese} Boil the potatoes and carrots until soft.

2Add potatoes, carrots, and the rest of the ingredients to a blender then blend until smooth.

3{chili} On medium to low heat, add oil olive to a large pot.

4Once the oil thins, add the seasonings and cook until fragrant (about 1-2 minutes).

5Add in the garlic, onions, and jalapeño pepper. Mix well, then cook for 2-3 minutes to loosen up the texture of the onions and jalapeños.

6After that, pour in the remaining peppers and cook for 3 minutes. Stir frequently to evenly coat the vegetables with the seasonings.

7Add in the water then bring to a low boil.

8Once the pot is bubbling, add the corn and beans. Mix well.

9After about 5 minutes, add in the rotel. Cook for 1-2 minutes then add a cup of vegetable broth and an additional cup of water.

10Add in tomato sauce, chopped tomatoes, and lime juice, then stir.

11Once the chili thickens, add in the cheese sauce.

12Simmer on low for about 15-20 minutes, then serve!

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