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 Cashew Chili
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Servings
3-4 people
Ingredients
  • 2 cans organic red beans or cook 1 cup raw beans
  • 2 onions
  • 4 cloves garlic, finely chopped
  • 2 green peppers
  • 2 celery stalks, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried oegano or one teaspoon fresh oregano
  • 1/2 teaspoon dried basil or two teaspoons finely chopped basil
  • 1/2 teaspoon black pepper
  • 1 teaspoons salt
  • 1 quart canned organic tomatoes
  • 1/2 cup cashews
  • 2 teaspoons red wine vinegar
  • 1-2 cups water
Servings
3-4 people
Ingredients
  • 2 cans organic red beans or cook 1 cup raw beans
  • 2 onions
  • 4 cloves garlic, finely chopped
  • 2 green peppers
  • 2 celery stalks, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 1 tablespoons ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried oegano or one teaspoon fresh oregano
  • 1/2 teaspoon dried basil or two teaspoons finely chopped basil
  • 1/2 teaspoon black pepper
  • 1 teaspoons salt
  • 1 quart canned organic tomatoes
  • 1/2 cup cashews
  • 2 teaspoons red wine vinegar
  • 1-2 cups water
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Rating: 0
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Instructions
  1. If using canned beans, just rinse them and set them aside. If you want to cook the beans yourself, soak them overnight and discard the liquid. Then put the soaked beans in a pot with 6 cups of water and 2 bay leaves. Bring to a boil and then immediately reduce to a simmer. Partially cover the pot and stir occasionally to prevent sticking. Cook until the beans are tender, about 2 hours.
  2. In a soup pot, heat one tablespoon of olive oil. Add the onions and garlic. Sauté for 2 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, about 8-10 minutes.
  3. Add the second tablespoon of olive oil and add the herbs and spices and salt and pepper. Saute to mix the flavors, 1-2 minutes.
  4. Add the tomatoes with their juice to the pot with the vegetables and spices. Simmer for 10 minutes to mix the flavors.
  5. You may choose to toast the cashews or leave them raw. If you want to toast them. Place them in the oven at 350° F degrees for about 20 minutes, until lightly browned. Cashews can burn quickly, so keep an eye on them.
  6. Add the beans to the vegetable mixture and add 1-2 cups water to make a sauce. Add the cashews. Simmer for 15- 30 minutes to blend the flavors.
  7. Serve hot with some cooked quinoa, brown rice or roasted cauliflower.