Kristin's Vegan Chili With Cashews |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3. 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:
1. In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
2. Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
3. Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
4. Stir in cashews, cook over low heat 16-17 minutes.
5. Saute tofu with remaining onions and garlic. Then add to pot with beans and cook another 25 minutes, stirring frequently.
6. Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
7. Top with remaining cashews once served in bowls.
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