From the Be Well Kitchen: Cashew Chili Recipe

Cashew Chili

A good chili is one of those quintessential dishes that’s so good on a cold winter’s night.

Many years ago, I came across this Cashew Chili recipe in a cookbook called the Cabbagetown Café Cookbook by Julie Jordan and its been my go to chili recipe ever since. I have made some small changes along the way like using canned beans (Eden is a non GMO brand) and even adding organic ground turkey which I brown first. You could even use a variety of beans to change it up a little bit, it’s a very flexible, easy and forgiving recipe despite the long list of ingredients.

Here is the recipe with slight adaptations.

Cashew Chili (Serves 6)

  • 1-1/2 cups uncooked pinto or kidney beans – rinsed
  • 6 cups water
  • 2 bay leaves
  • 2 TBS ghee
  • 2 onions chopped
  • 4 cloves garlic, finely chopped
  • 2 red peppers, chopped
  • 1 TBS butter
  • 2 stalks celery, chopped
  • 2 TBS ground cumin
  • 1TBS ground coriander
  • 1/4 tsp cayenne
  • 1/2 tsp dried oregano of finely chopped fresh oregano
  • 1/2 tsp dried basil or 2 tsp finely chopped fresh basil
  • 1/2 tsp dried dill or 1 TBS finely chopped fresh dill
  • 1/2 tsp black pepper
  • 2 tsp salt
  • 1 quart canned tomatoes
  • ½ cup cashews, light roasted
  • 2 tsp red wine vinegar

Cooking Instructions:

  • Brings beans, water and bay leaves to a boil.
  • Reduce heat and simmer, partially covered, stirring occasionally to avoid sticking.
  • Cook till beans are tender, about 2 hours
  • In a soup pot, heat ghee, add onions and garlic and sauté for about 2 minutes.
  • Add red peppers and celery and cook until vegetables are tender but crisp, about 8-10 minutes.
  • Melt in butter, then add in the spices, herbs, salt and pepper.
  • Saute for 1-2 minutes , stirring so nothing burns.
  • Add the tomatoes and tomato juice to the mixture, crush tomatoes with a wooden spoon.  ( You can also use a quart of crushed tomatoes here instead)
  • Simmer for about 10 minutes.
  • Add cooked beans, liquid and all, the roasted cashews (If using canned beans, drain before adding) and vinegar and simmer for 30 minutes
  • Serve over brown rice or quinoa.

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