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 Recipe:
Cashew Chili
Cashew chili is easy, delicious, filling, and vegetarian. What more can you
ask for? :-)
| Yield |
4 servings |
| Time |
20 minutes |
| Tools |
- knife
- wok, Dutch oven, or large saucepan
- wooden spoon
|
| Ingredients |
- 1 T olive oil
- 1 stalk celery
- 2 medium onions
- 1 green bell pepper
- 2 c canned tomatoes, with juice
- 1-2 cans kidney beans, in water
- 1 t black pepper
- 1 t minced basil
- 1 t minced oregano
- ½-1 T chili powder
- ¼ t cumin
- 1 bay leaf
- 1-2 T cider vinegar
- ½-1 c cashews
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| Directions |
Chop the celery, onions, and bell pepper, then sauté them in olive oil until tender. Add tomatoes and beans (with water) and all spices. Cover and simmer for 5-10 minutes, until you're happy with the amount of liquid. Add vinegar and cashews. Taste and adjust seasonings, remove bay leaf, and serve.
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| Notes |
I like chunky chili with mostly kidney beans and cashews. If you prefer something soupier, use the smaller amounts of beans and nuts.
Here's another vegetarian chili recipe |
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