Vegetarian Cashew Chili Recipe

Name: Vegetarian Cashew Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.
3
Yield: 7 servings (serving size: about 1 1/2 cups)
4
NUTRITION PER SERVING
5
CALORIES 350(28% from fat); FAT 10.9g (sat 1.9g,mono 6.6g,poly 1.7g); PROTEIN 15.6g; CHOLESTEROL 0.0mg; CALCIUM 178mg; SODIUM 882mg; FIBER 13.4g; IRON 5.3mg; CARBOHYDRATE 51.7g
6
Corinne Humphrey
7
Cooking Light, OCTOBER 2003

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups chopped onion, 2 1/2 cups chopped red bell pepper, 1 1/2 cups chopped celery, 3 garlic cloves, minced, and more.

Yes, Vegetarian Cashew Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Cashew Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions