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