Veracruz Chili

May 5

For the spice mix:

1 Tablespoon chili powder

2 teaspoons cumin

1 Tablespoon smoked paprika

1 tablespoon mustard powder

1 teaspoon oregano

1 teaspoon chipotle powder

1 teaspoon onion powder

1 teaspoon garlic powder

a few grindings of black pepper

For the chili:

3 Tablespoons maple syrup

1 large yellow onion, chopped

3 medium stalks celery, chopped

4 medium cloves garlic, minced

2 1/2 cups vegetable stock or water

7 - 15 ounce cans pinto or white cannelini beans, drained and rinsed

2 - 4 ounce cans diced green chiles, do not drain

2 - 15 ounce cans fire-roasted tomatoes, do not drain

1/2 cup cashew cream (optional)

Garnish with chopped fresh cilantro and tortilla chips

Combine all spice mix ingredients in a small bowl, stir well and set aside.
In a large pot saute onion, celery, and garlic over medium heat until the onion is translucent, adding a tablespoon or two of water to prevent sticking.
Drain and rinse 2 cans of beans, and combine with vegetable stock or water in a blender. Blend on high for about 30 seconds or until smooth. Add to onion mixture in the pot.
Drain and rinse the remaining 5 cans of beans, adding the beans, tomatoes, green chiles, maple syrup, and spice mixture to the pot. Give it a good stir and bring to a slow simmer. Cover and cook for 45 minutes.
Stir in the cashew cream, cover, and cook an additional 10 - 15 minutes, until heated through. Do not bring to a boil or you will scorch the cream.
Serve topped with fresh cilantro and tortilla chips.

Follow instructions above but add the sauteed onions, celery, and garlic to a crockpot. Then add remaining ingredients except the cashew cream. Stir, cover, and cook on low for 6-8 hours. Stir in cream at the end, cover and allow it to heat another 15 minutes. Times vary by how hot your crockpot cooks.