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
- 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.