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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags. Ingredients:
3 cups chopped onion |
2 1/2 cups chopped red bell pepper |
1 1/2 cups chopped celery |
3 garlic cloves, minced |
1/3 cup red wine vinegar |
1 tablespoon molasses |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon chili powder |
1/2 teaspoon black pepper |
1 bay leaf |
2 tablespoons olive oil |
2 (15.5-ounce) cans red kidney beans, undrained |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 (15-ounce) can pinto beans, undrained |
2/3 cup cashews, coarsely chopped |
Directions:
1. At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
2. At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
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