Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe comes from Cabbagetown Cafe Cookbook by Julie Jordan. It is a fantastic veggie version of chili that completely holds its own. I love it in wintertime with nice crumbled cornbread on top.

Ingredients Nutrition

Directions

  1. In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
  2. Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
  3. Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
  4. Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.
  5. It's even better the second day.
Most Helpful

4 5

This is a great recipe... just a bit too spicy (we really like spicy... this is just a bit too much). The cashews make a good sub for a meat, but I suggest just doing enough for one night (or roasting the cashews and putting a portion in each bowl since they get soggy when in the fridge... not the greatest leftovers). I'm going to try again with my ideas and then possibly upgrade to a 5 star. Thanks greysangel. : )

5 5

Fabulous recipe! Even my carnivorous husband raved about it and had seconds. Made exactly as written.