Farmers Market Chili

with Cashew Chipotle Cream

Farmers Market Stand Chili with Cashew Chipotle Cream

Created by our own Joni Marie Newman

Let's make a big pot of veggie chili with all this fresh produce from the Tanaka Farms Produce Market Stand! No beans! No meat!

Yield: About 1 1/2 gallons chili and about 2 cups sauce

Ingredients

For the Chili:

1/4 cup vegetable oil

1 red onion, diced

1 yellow onion, diced

1 head (6 bulbs) garlic, minced

1 teaspoon salt

1 teaspoon pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon red chili flakes

1 tablespoon chipotle powder

2 tablespoons mesquite seasoning

3 tablespoons paprika

3 tablespoons chili powder

3 red bell peppers, cored and diced

2 sweet potatoes, peeled and diced

1 zucchini, peeled and diced

3 tomatoes, diced

4 carrots, peeled and sliced

1/2 head cauliflower, finely chopped

For the Cashew Chipotle Cream:

1 (8oz) container roasted salted cashews

1 cup vegetable oil

Juice of 1 lemon

1 teaspoon salt

1 teaspoon chipotle powder

1 teaspoon red chili flakes

1 tablespoon rice vinegar

2 tablespoons agave

1 cup water (add more if needed)

2 large handfuls tortilla chips

Garnish: Avocado, Totrilla Chips, Lemon Wedges

Method

Heat oil in a frying pan over medium-high heat. Add onions and sauté about 3 to 5 minutes. Add garlic and sauté and additional 2 minutes.

Add spices and toss to coat. Cook an additional 2 minutes to toast the spices. Transfer into a large pot with a lid.

Add prepped produce. Stir to coat. Add water. Stir. Cover, and simmer for 20 minutes.

Remove lid and stir. Crumble in tortilla chips and stir. Cover and cook an additional 10 to 15 minutes. Uncover, stir, and cook uncovered for 15 minutes more.

Meanwhile, make the sauce.

To make the Cashew Chipotle Cream, add all ingredients to a blender and puree until silky smooth. Add additional water if needed to get desired consistency.

Transfer to a squeeze bottle or airtight container and store in the refrigerator for up to a week.

Serve with tortilla chips, avocado, and lemon wedges. Drizzle with sauce.

Enjoy!