|
Cashew Chili
From: Barbara
Heller
(Adapted from the Wings of Life cookbook by Julie Jordan)
Here's my absolute favorite Chili recipe - it gets raves even
from non-vegetarians. Good luck!
- 2 to 3 cups cooked kidney or pinto beans (1 cup dry)
- 2 tablespoons olive oil
- 4 medium onions, chopped (I use 2)
- 2 green peppers, chopped
- 2 stalks celery, finely chopped (I omit)
- 3 or more cloves garlic, mashed
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 tablespoon chili powder (I use a LOT more)
- 1 teaspoon ground cumin
- 1 quart tomatoes (fresh or canned)
- 1 or 2 grated carrots
- freshly ground pepper
- 1 bay leaf
- 1/2 to 1 cup cashews (roasted) (I've made it with (roasted skinned)
peanuts and that was also good)
- 1 handful raisins or 1 tablespoon molasses (I use brown sugar
& raisins)
- 1 teaspoon sea salt
- 1/4 cup ( or more) red wine vinegar or cider vinegar
Soak beans overnight, boil separately.
In a large pot stir fry onions, green peppers, celery, and garlic.
Add spices and herbs and stir fry them as well - be careful not to
burn the spices (frying the spices now instead of adding them later
makes a BIG difference in the taste).
Break up the tomatoes and add them, along with any juice, to the frying
vegetables (I use my hand mixer to blend the tomatoes to a sauce before
adding for a smoother consistency).
Add carrots, ground pepper, bay leaf, nuts, raisins, and salt.
Add the cooked beans.
Simmer (covered) until it's done.
Add the vinegar a little at a time, tasting between additions,
just before serving.
Add beer if desired to thin the chili.
|
