Cashew Chili
Ingredients
- 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 tomatoes, cut to size preference (no diced or pureed tomatoes!) ⓘ
- 2 (12 ounce) cans black beans or (12 ounce) cans kidney beans, undrained ⓘ
- 3/4 cup cashews ⓘ
- 2 teaspoons red wine vinegar ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1282
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).