Jamaica Me Crazy aka Jamaican Hellfire Chili

Ingredients

• ¼ C toasted sesame oil
• 2 yellow onions , diced
• 3 green bell peppers , diced
• 1 T garlic , minced
• 1 jalapeno pepper , minced (use seeds)
• 1 sweet potato , diced (no need to peel, just scrub clean)
• 2 T chili powder
• 2 t curry powder
• 1 t allspice
• 2 t ground coriander
• 2 T sea sakt
• 1 T black pepper
• ¼ C tamari or soy sauce
• ¼ C Worchestershire
• 1 28-oz can diced tomatoes (juice too)
• 3 15-oz cans kidney beans , drained and rinsed, or 2 C dry kidney beans, cooked
• 1 C corn , frozen
• 1 14-oz can pineapple chunks (juice too)
• ¼ C cashew butter
• 1 14-oz can coconut milk
• ½ bunch cilantro , chopped

Instructions

1. Is using dried beans, soak overnight in the refrigerator, the next day drain and cook in fresh water until done, about 1½ hours.
2. In a heavy bottomed pot, sauté the vegetables un the sesame oil over low heat until onions are translucent. Add the spices and cook another few minutes. Add the remaining ingredients except the cilantro.
3. Whisk the cashew butter with some of the hot liquid from the pot to better incorporate it (the heat of the chili will help loosen the cashew butter).
4. Reduce the heat to low and cook uncovered for 20-30 minutes, stirring occasionally. Add the cilantro in the last five minutes or so. Like most chilies, it's better the second day after sitting and marrying flavors in the fridge.
5. You can add ½ pound of cut pork (sauté in oil just before veggies) or sliced seitan, if you would like more protein.