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, 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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Cashew chili

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