Mushroom Chili with Cashew Sour Cream

This recipe replicates a classic take on chili, with minced mushroom, hearty ingredients, and potent seasoning.

4 cups diced onion

2 cups diced red bell pepper, seeded

3 cups diced green bell pepper, seeded

1½ lbs. baby portobello mushroom minced in food processor

3 15-oz. cans no-salt kidney beans, drained (about 3¾ cups)

2 15-oz. cans no-salt pinto beans, drained (about 2½ cups)

1 15-oz. can no-salt black beans, drained (about 1¼ cups)

2 14.5-oz. cans no-salt diced tomatoes

1 15-oz. can no-salt crushed tomatoes

1 13.6-oz. can unsweetened coconut milk

½ cup minced garlic

2 tablespoons smoked paprika

3 tablespoons chili powder

2 teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon ground black pepper

pinch cayenne pepper (optional)

Cashew Sour Cream:

2 cups raw, salt-free cashew pieces

1 cup water

1 cup lemon juice

2 tablespoons onion powder

1. Sauté the onion, bell pepper, and mushroom in a medium sauce pan until tender. Drain off any remaining liquid and set aside.

2. In a small sauce pan, simmer the beans, diced tomatoes, crushed tomatoes, coconut milk, and garlic. Season with the paprika, chili powder, garlic powder, cumin, black pepper, and cayenne pepper.

3. Add the contents of this small sauce pan to the pan of strained vegetables. Stir in 1 bunch of chopped Italian parsley.

4. For the sour cream, add all of the ingredients (cashews, water, lemon juice, and onion powder) to a high-speed blender, and blend until smooth. Top the chili with some of the sour cream.

Serves 4-6 (about 2-4 cups per serving)