Yield: 8 servings

For Chili

3½ cups fresh tomatoes, diced

1 15-oz can tomato sauce

1 15-oz can pinto beans, drained and rinsed (or 2 cups cooked pinto beans)

1 15-oz can dark red kidney beans, drained and rinsed (or 2 cups cooked kidney beans)

1 15-oz can black beans, drained and rinsed (or 2 cups cooked black beans)

3 cloves garlic, minced

1 jalapeño pepper, seeded and minced

½ small red onion, finely diced

½ small yellow onion, finely diced

1 red, yellow or orange bell pepper, finely diced

1 zucchini, finely diced

2 carrots, finely diced

2½ Tbsp chili powder

1¼ tsp cumin

⅛ tsp cayenne powder

½ tsp crushed red pepper flakes

1 can diced green chilies (optional)

1 cup fresh or frozen white corn

For Cashew Sour Cream

1 cup cashews, soaked for 2 hours

½ cup pure water

Juice of 1 lemon

¼ tsp salt

1 tsp apple cider vinegar

Place all of the ingredients, except corn, in a large saucepan over medium heat and cook until the chili begins to boil. Note: For a meatier consistency, before placing them in the pot, place all of the veggies (except corn, tomatoes and green chilies) in a food processor fitted with an “S” blade, and pulse-chop until the ingredients become confetti size, about 2 to 3 minutes.

Cover the pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Add the corn, cover and simmer an additional 5 minutes.

Serve over brown rice with the cashew sour cream.

To make the cashew sour cream, use a blender to combine all of the ingredients together, pulsing until smooth, about 1 to 2 minutes. Adjust seasonings to taste. Seal and store for up to 1 week in the refrigerator.

Recipe courtesy of Lisa Books-Williams.

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