Cashew Chili

Sharon123's Note:

Adapted from the Veggie Table, this is a good vegetarian chili loaded with cashews!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 stalk celery, chopped
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 cups canned tomatoes, with juice
• 1 (15 ounce) can kidney beans, in water (you may use 2 cans, depending on consistency you wish to achieve)
• 1 teaspoon black pepper
• 1 teaspoon minced basil
• 1 teaspoon minced oregano
• 1/2-1 tablespoon chili powder
• 1/4 teaspoon cumin
• 1 bay leaf
• 1 -2 tablespoon cider vinegar
• 1/2-1 cup cashews
• 1/4 cup parsley, chopped

Directions:

1. Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
2. Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
3. Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!

Reviews

[magpie diner]

I really enjoyed this chili - the cashews were great in it - something different. I used a combo of black beans & kidney beans, worked out really well. Thanks Sharon, another fab recipe from you!

[Stardustannie]

This was a vegetarians delight (even the meat eaters enjoyed it) I made as directed but added extra cumin and used a Chili powder blend a good pinch of chili flakes for added umph. Reviewed for Aussie Recipe Swap #33 :)

[Wish I Could Cook]

Wonderful Chili! The cider vinegar added a great little tang and the cashews were wonderful. I used two 15-oz cans of diced tomatoes and one big 25-oz can of kidney beans (rinsed). Someday I'll take a picture, but it's going to be hard to wait long enough before digging in!