Prep 25 mins
Cook 25 mins
This is delicious when the weather turns cool; best served with a green salad and cornbread. If possible, make this chili one day in advance and refrigerate overnight. When reheating, stir in water, vegetable stock, or tomato juice to thin as desired. This chili will keep in the refrigerator for about 5 days. This recipe, by cookbook author Paulette Mitchell, appeared in a local periodical.
- 2 tablespoons olive oil
- 1 cup onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 2 celery ribs, coarsely chopped
- 2 garlic cloves, minced
- 1 (28 ounce) canwhole tomatoes with juice (halve tomatoes)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 cup water
- 1 cup corn kernel, fresh or frozen
- 2 teaspoons chili powder (approximate, adjust to your liking)
- 1⁄8 teaspoon Tabasco sauce (approximate, adjust to your liking)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- fresh ground pepper, to taste
- 1 cup cashews, whole and raw
- 1 cup dark raisin
- monterey jack cheese or cheddar cheese, for garnish
- Heat oil in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes.
- Stir in the tomatoes with juice, beans, tomato sauce, water, corn, chili powder, Tabasco sauce, cumin, oregano, basil, bay leaf, and pepper. Increase heat to high and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.
- Stir in cashews and raisins. Continue to simmer, covered, until the raisins are plump and the cashews are tender, about 20 minutes. Remove the bay leaf. Taste and adjust the seasoning.
- Top each serving with cheese.