Cashew Chili

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.