Vegetable Chili

Serves- 6-8 Makes- 10 cups Prep Time- 20 minutes Cook Time- 25 minutes

Ingredients

3 TBSP (45g) olive oil

8 ounce (230g) onion, small diced (1 medium size)

1 ounce (28g) jalapeno, small dice (2 jalapeno peppers with seeds removed)

4 garlic cloves, finely diced

1 tsp (3g) salt

1 tsp (2g) oregano

1 tsp (3g) chili powder

1 tsp (3g) cumin

1 TBSP (10g) chipotle paste *optional, if you are sensitive to spice you may want to omit or reduce this*

2 TBSP (48g) date paste or 1 TBSP of sugar

1 red pepper, medium dice (1/2 inch) about 5 oz (144g)

1 green pepper, medium dice (1/2 inch) about 5 oz (144g)

1 -15 oz (439g) can garbanzo beans with the juice

1 -15 oz (439g) can of black beans, drained and rinsed

1 -15 oz (439g) can kidney beans, drained and rinsed

1 -28 oz (810g) can of whole tomatoes, crushed by hand or blender

1 cup (237ml) vegetable stock

1 zucchini, medium dice (1/2 inch) zucchini can vary in size- this recipe was made with about 12 oz (265g) of diced zucchini, the amount can vary a bit without affecting the recipe.

1 summer squash, medium dice (1/2 inch) summer squash can vary in size- this recipe was made with about 12 oz (265g) of diced summer squash, the amount can vary a bit without affecting the recipe.

3 cups (108g) of chopped kale

For Garnish *Optional

Avocado, diced-tossed in fresh lime juice

Corn, steamed or grilled and cut from the cob

Chopped cilantro

Instructions

1. In a 6 quart pot, heat the oil on a medium to low heat and add the onions. Sweat for 5-8 minutes or until soft and turning translucent.

2. Add the salt, jalapenos and garlic and stir for 2 minutes then add the oregano, chili powder, and cumin. Stir for another 2-3 minutes until well incorporated and fragrant.

3. Add the red and green peppers, stir, and let cook for 2 minutes.

4. Add the can of chickpeas, including the liquid in the can. Add the drained and rinsed black beans and kidney beans to the pot.

5. Add the tomatoes and the vegetable stock and let the ingredients simmer for 15 minutes.

6. Mix in the zucchini, summer squash and kale and let simmer for 5-10 minutes or until all vegetables are tender.

7. If topping with the optional garnish, only prepare enough for the portions of chili that are being served. A handful of cilantro, 2 ears of corn, 1 avocado, and the juice of a lime can garnish 4-6 servings. Season with salt and pepper.

*Optional* Garnish with fresh chopped cilantro, corn, avocado and sour cream.

Cashew Sour Cream

Makes- 1 cup Prep time -5 minutes Soak time 1-24 hours

Ingredients

1 cup (138g) cashews

¾ tsp (2.44G) salt

1 TBSP (15g) Lemon juice

1 ½ TBSP (23g) Apple cider vinegar

½ to ¾ cup (142-213ml) of water

Instructions

1. Soak the cashews- cover them water, with at least an inch of extra water and soak at room temperature for 2-4 hours or in the refrigerator overnight. You can expedite this by using hot water and soak for 20 minutes.

2. Drain and rinse the cashews and place them in a blender with the lemon juice, salt and apple cider vinegar.

3. Add ½ of the water and blend well. Add more water if required to get the consistency of sour cream.

4. Chill and serve.

• I like to replace the lemon juice and apple cider vinegar with lime juice and a handful of cilantro, this produces a colorful cashew cream.