This comforting, creamy vegan stew is perfect for welcoming Indian summer when Hatch chiles are at their peek harvest
In a 6 quart slow cooker, combine all the ingredients except the corn starch mixture and stir well. Turn the slow cooker on high and let cook for 7 to 8 hours, at 7 hours, taste it making sure the beans are tender and at this point if you cooked more chilies you can add more if you want your stew extra spicy, add the cornstarch dissolved in water and stir, put the lid back on and stew should be don in another half an hour.
suggested garnish for serving: roasted pepitas, vegan or regular cheese, chopped cilantro, limes, regular or vegan sour cream or yogurt, avocado or tortilla strips