Cashew Chili

Cashew chili is easy, delicious, filling, and vegan. What more can you ask for? 🙂

Yield: 4-6 servings

Time: 20 minutes


  • knife
  • wok, Dutch oven, or large saucepan
  • wooden spoon


  • 1 T olive oil
  • 1 stalk celery, chopped
  • 2 medium onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 c diced tomatoes, with juice
  • 1-2 c kidney beans,
    soaked and cooked or canned, including liquid
  • 1 t black pepper
  • 1 t basil, minced
  • 1 t oregano
  • ½-1 T chili powder or paprika
  • ¼ t cumin
  • 1 bay leaf
  • 1-2 T cider vinegar
  • ½-1 c cashews


Heat the oil over medium heat; add celery, onions, and bell pepper; and sauté until tender.

Add tomatoes and beans, including their liquids, and all the spices. Cover and simmer for 5-10 minutes, until you’re happy with the amount of liquid.

Remove bay leaf and stir in 1 T vinegar.

Taste and adjust seasonings, top with cashews, and serve.


I like chunky chili with mostly kidney beans and cashews. For a soupier chili, use the smaller amounts of beans and nuts.

Also try long-simmered vegetarian chili.


Abbreviations  |  Conversions  |  Cooking tips

Cashew chili