Sunday, July 16, 2023

Farmers' Market Chili with Chipotle Cashew Cream

Let's make a big pot of veggie chili with all this fresh produce from the Tanaka Farms Produce Market Stand! As you know, I started working for Tanaka Farms in Irvine, California, way back in 2014. One of my jobs on the farm is to develop recipes* and teach cooking classes featuring the produce grown on the farm.
This recipe is super fun. It looks like chili. It smells like chili. It even tastes like chili! But, guess what? There are absolutely no beans, or meat substitutes, in this all-veggie chili. That means you can play around with any veggies that you find in the farmers' markets in whatever season it is!

*Because I write the recipes, I hold the copyrights. That means I get to share them here with you all, too!

Farmers Market Stand Chili with Chipotle Cashew Cream 
Yield: About 1 1/2 gallons chili and 2 cups sauce

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 
2 large handfuls tortilla chips 

 For the Chipotle Cashew Cream: 
1 (8oz) container roasted salted cashews 
1 cup vegetable oil 
Juice of 1 lemon or lime
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) 

Garnish: Avocado, Tortilla Chips, Lemon or Lime Wedges 

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 Chipotle Cashew 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 or lime wedges. 
Drizzle with sauce. 

Check it out, I even got to make a video for it!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni