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LOCATION: Recipes >> Vegetarian >> Cashew Chili

Print this Recipe    Cashew Chili

2 to 3 cups cooked kidney or pinto beans (1 cup dry)
2 tablespoons olive oil
4 medium onions, chopped (I use 2)
2 green peppers, chopped
2 stalks celery, finely chopped (I omit)
3 or more cloves garlic, mashed
1 teaspoon dried basil
1 teaspoon oregano
1 tablespoon chili powder (I use a LOT more)
1 teaspoon ground cumin
1 quart tomatoes
1 or 2 grated carrots
freshly ground pepper
1 bay leaf
1/2 to 1 cup cashews (roasted) (I've made it with (roasted skinned)
peanuts and that was also good)
1 handful raisins or 1 tablespoon molasses (I use brown sugar & raisins)
1 teaspoon sea salt
1/4 cup (or more) red wine vinegar or cider vinegar

Soak beans overnight, boil separately. In a large pot stir fry onions,
green peppers, celery, and garlic. Add spices and herbs and stir fry them
as well - be careful not to burn the spices (frying the spices now instead
of adding them later makes a BIG difference in the taste). Break up the
tomatoes and add them, along with any juice, to the frying vegetables. Add
carrots, ground pepper, bay leaf, nuts (I wait and add the nuts about 10
minutes before serving so they don't get as soft), raisins, and salt. Add
the cooked beans. Simmer (covered) until it's done. Add the vinegar a
little at a time, tasting between additions, just before serving. Add beer
if desired to thin the chili.

Serve with Monterey jack cheese and cornbread.

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