Cashew chili is easy, delicious, filling, and vegan. What more can you ask for? 🙂
Yield: 4-6 servings
Time: 20 minutes
- 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.
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