Kristins Vegan Chili With Cashews Food

KRISTIN'S VEGAN CHILI WITH CASHEWS

Steps:

• In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
• Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
• Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
• Stir in cashews, cook over low heat 16-17 minutes.
• Saute tofu with remaining onions and garlic. Then add to pot with beans and cook another 25 minutes, stirring frequently.
• Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
• Top with remaining cashews once served in bowls.

VEGETARIAN CASHEW CHILI

Steps:

• 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.
• Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
• Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
• 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.
• It's even better the second day.

CASHEW CHILI

Steps:

• Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
• Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
• Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!