Vegetarian Cashew Chili

"This recipe comes from Cabbagetown Cafe Cookbook by Julie Jordan. It is a fantastic veggie version of chili that completely holds its own. I love it in wintertime with nice crumbled cornbread on top."
 
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Ready In:
40mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. This is the best basic chili recipe which comes from the Cabbagetown cookbook. I have been making it for years, and add smoked andouille sausage to spice it up and add the texture and flavor that comes from meat. It's a delicious blend of spices! Use fresh spices when you can. I use canned beans and tomatoes.
     
  2. This is a great recipe... just a bit too spicy (we really like spicy... this is just a bit too much). The cashews make a good sub for a meat, but I suggest just doing enough for one night (or roasting the cashews and putting a portion in each bowl since they get soggy when in the fridge... not the greatest leftovers). I'm going to try again with my ideas and then possibly upgrade to a 5 star. Thanks greysangel. : )
     
  3. Fabulous recipe! Even my carnivorous husband raved about it and had seconds. Made exactly as written.
     
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