Step 1

Blend the cashews or pumpkin seeds with 1/4 cup water until very smooth. Set aside.

Step 2

Add oil to a large saucepan or Dutch oven over medium heat. Add the garlic, saute for a few seconds, then add the onions. Add salt and ground black pepper and mix.

Step 3

Add the rosemary, oregano, cumin and jalapeno peppers. Saute for a couple of minutes.

Step 4

Add the corn kernels, mix them in, then add the potatoes. Mix thoroughly.

Step 5

Add the beans and adobo seasoning, if using.

Step 6

Add two cups water and give the chili a good stir. Bring the chili to a boil, cover and simmer 10 minutes or until potatoes are tender.

Step 7

Use the back of the ladle to mash some of the potatoes and beans. This will help thicken the chili.

Step 8

Stir in the cashew cream. I really like this because it makes the chili so creamy, but leave it out if you absolutely don't want to add it.

Step 9

Garnish with fresh, chopped cilantro and serve hot. You can also squeeze on some lemon juice or lime juice for a bright flavor.