- 20 g dried white “jumbo” beans, soaked and cooked as per usual
- 2 tablespoons extra virgin olive oil, coconut oil or ghee or ghee
- 4 red onions, sliced
- 6 cloves garlic, chopped
- 2 teaspoons roasted, ground cumin
- 1-2 jalapeno peppers, finely sliced
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano
- 100 g corn kernels (frozen or fresh)
- 2 medium potatoes (finely diced)
- 2 teaspoons adobo seasoning (optional)
- 2,5 dl water or vegetable broth
- Salt and ground black pepper to taste
- 40 g cashew nuts or pumpkin seeds (optional)
- 5 g cilantro (finely minced)
- Blend the cashews or pumpkin seeds with 50 ml water until very smooth. Set aside.
- Add oil to a large saucepan or over medium heat. Add the garlic, saute for a few seconds, then add the onions. Add salt and ground black pepper and mix.
- Add the rosemary, oregano, cumin and jalapeno peppers. Saute for a couple of minutes.
- Add the corn kernels, mix them in, then add the potatoes. Mix thoroughly.
- Add the beans and adobo seasoning, if using.
- Add water and give it all a good stir. Bring to a boil, cover and simmer ten minutes or until potatoes are tender.
- Use the back of the ladle to mash some of the potatoes and beans. This will help thicken the chili.
- Stir in the cashew cream id using. It makes the chili creamier, but can be omitted.
- Garnish with fresh, chopped cilantro and serve hot. You can also squeeze on some lemon juice or lime juice for a bright flavor.