Cashew chili is easy, delicious, filling, and vegan. What more can you ask for? 🙂 | ||
Yield | 4-6 servings | |
Time | 20 minutes | |
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Ingredients |
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Directions | Heat the oil over medium heat; add celery, onions, and bell pepper; and sauté until tender.
Add tomatoes, and beans, 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. |
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Notes | 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. |
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