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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from the Veggie Table, this is a good vegetarian chili loaded with cashews! Ingredients:
1 tablespoon olive oil |
1 stalk celery, chopped |
2 medium onions, chopped |
1 green bell pepper, chopped |
2 cups canned tomatoes, with juice |
1 (15 ounce) can kidney beans, in water (you may use 2 cans, depending on consistency you wish to achieve) |
1 teaspoon black pepper |
1 teaspoon minced basil |
1 teaspoon minced oregano |
1/2-1 tablespoon chili powder |
1/4 teaspoon cumin |
1 bay leaf |
1 -2 tablespoon cider vinegar |
1/2-1 cup cashews |
1/4 cup parsley, chopped |
Directions:
1. Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
2. Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
3. Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!
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