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.
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
How to Make It
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.
We've made this on several camping trips and at home, and everyone raves over it! I don't think there's a way to mess it up. It's not too spicy, so bring hot sauce for those who want it. We do a loaf of crusty bread and butter with it. One time we had the leftovers the next day with scrambled eggs and cheddar cheese. One tip -- if you have an extra can of chili beans around, use them instead of the kidney beans and omit the chili powder.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!