Kristin's Vegan Chili With Cashews
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Yields:
-
16 helpings
- Serves:
- 16
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
- 1 (12 ounce) package firm tofu
- 15 ounces black beans
- 15 ounces kidney beans
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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