Mushroom Chili with Cashew Sour Cream - National Health Association

Ingredients

• 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)
• 2 cups raw, salt-free cashew pieces
• 1 cup water
• 1 cup lemon juice
• 2 tablespoons onion powder