Cashew Chili


Dan has been talking about his Dad’s Cashew Chili forever but we haven’t gotten around to making it until now.  I love the flavor that the cashew’s add and between that and the beans, it was super filling and satisfying.
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Cashew Chili
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Ingredients
  • 2 to 3 cups cooked kidney beans (1 cup dry)
  • 4 medium onions, chopped
  • 2 green peppers, chopped
  • 2 stalks celery, chopped
  • 3 or more cloves garlic, mashed
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 quart canned tomatoes
  • black pepper, to taste
  • 1 bay leaf
  • 1 cup cashews
  • 1 teaspoon sea salt
  • ¼ cup red wine vinegar
  • splash of red wine

Instructions
Soak beans overnight.  Cook beans per instructions on package.

In separate large pot, heat 1 tablespoon olive oil and stir-fry onions, green peppers, celery and garlic.  Add basil, oregano, chili powder and cumin, and continue frying, stirring constantly.  Add tomatoes, with juice - break up with wooden spoon.

Add black pepper, bay leaf, cashews, and salt.  Add pour of red wine.and then simmer, stirring occasionally.

Once the beans are fully cook, Add them to the mixture with cooking liquid and continue simmering.  Finish by adding the vinegar.
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Serve in bowls with shredded cheese and/or rice.(not included in the nutrition information)

Nutritionals (Serves 7): Cals: 265, Fat: 13, Carb: 32, Fiber 9, Protein: 9.
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