Vegetarian Cashew Chili

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

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 28%
  • Fat: 10.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 15.6g
  • Carbohydrate: 51.7g
  • Fiber: 13.4g
  • Cholesterol: 0.0mg
  • Iron: 5.3mg
  • Sodium: 882mg
  • Calcium: 178mg

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

  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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