Vegetarian Cashew Chili

Vegetarian Cashew Chili Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

7 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 350
Caloriesfromfat 28 %
Fat 10.9 g
Satfat 1.9 g
Monofat 6.6 g
Polyfat 1.7 g
Protein 15.6 g
Carbohydrate 51.7 g
Fiber 13.4 g
Cholesterol 0.0 mg
Iron 5.3 mg
Sodium 882 mg
Calcium 178 mg

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

Preparation

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.

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.

Note:

Corinne Humphrey,

October 2003
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