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Export 13 ingredients for grocery delivery
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.
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