Cashew Chili

Cashew chili is easy, delicious, filling, and vegan. What more can you ask for? 🙂
Yield	4-6 servings
Time	20 minutes
Tools	knife wok, Dutch oven, or large saucepan wooden spoon
Ingredients	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, including liquid from can or cooking 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
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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