December Theme: cooking with nuts (sarah d.)

Vegan Chili with Cashews

Ingredients:

• 2 tablespoons olive oil
• 4 medium onions, chopped
• 2 large red peppers, chopped
• 2 stalks celery, chopped
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 16 ounces chopped tomatoes
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 1/2 cups cashews
• 15 ounces black beans
• 15 ounces kidney beans

1. 1In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
2. 2Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
3. 3Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
4. 4Stir in cashews, cook over low heat 16-17 minutes.
5. 5Add beans and cook another 25 minutes, stirring frequently.
6. 6Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
7. 7Top with remaining cashews once served in bowls.