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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
2 bay leaves |
1 tablespoon canola oil |
2 onions, chopped |
4 garlic cloves, smashed and finely chopped |
2 green peppers, chopped |
2 celery ribs (minced or chopped) |
1 tablespoon unsalted butter |
1 teaspoon dried oregano or 2 tablespoons fresh oregano |
1 teaspoon dried basil or 2 tablespoons fresh basil |
1 teaspoon dried dill or 2 teaspoons fresh dill |
2 tablespoons ground cumin |
1 tablespoon ground coriander |
1 teaspoon black pepper |
1/4 teaspoon cayenne (i used 1 tsp chipotle powder) |
2 teaspoons salt |
1 quart canned whole tomatoes, processed (no diced or pureed tomatoes!) or 1 quart tomato, cut to size preference (no diced or pureed tomatoes!) |
2 (12 ounce) cans pinto beans or 2 (12 ounce) cans black beans or 2 (12 ounce) cans kidney beans, undrained |
3/4 cup cashews |
2 teaspoons red wine vinegar |
Directions:
1. 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.
2. Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
3. Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
4. 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.
5. It's even better the second day.
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