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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.
- 2 bay leaves
- 1 tablespoon canola oil
- 2 onions, chopped
- 4 garlic cloves, smashed and finely chopped
- 2 green peppers, chopped
- 2 celery ribs (minced or chopped)
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano or 2 tablespoons fresh oregano
- 1 teaspoon dried basil or 2 tablespoons fresh basil
- 1 teaspoon dried dill or 2 teaspoons fresh dill
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1⁄4 teaspoon cayenne (I used 1 tsp chipotle powder)
- 2 teaspoons salt
- 1 quart canned whole tomatoes, processed (no diced or pureed tomatoes!) or 1 quart tomato, cut to size preference (no diced or pureed tomatoes!)
- 2 (12 ounce) cans pinto beans or 2 (12 ounce) cans black beans or 2 (12 ounce) cans kidney beans, undrained
- 3⁄4 cup cashews
- 2 teaspoons red wine vinegar
- 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.
- Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
- Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
- 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.
- It's even better the second day.