Kristin's Vegan Chili With Cashews

"Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3."
 
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Ready In:
1hr 5mins
Ingredients:
17
Yields:
16 helpings
Serves:
16
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ingredients

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directions

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

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