Cashew Chili Recipe

This crunchy chili, is fast, easy to make, delicious, and completely vegetarian.



2 medium Onions, chopped

1 Green Bell Pepper, chopped

1 stalk Celery, chopped

1 Tbsp. Olive Oil

1 to 2 cans Kidney Beans, in water

2 Cups canned Tomatoes, with juice

1 tsp. Basil, minced

1/2 to 1 Tbsp. Chili Powder

1 tsp. Black Pepper

1 tsp. Oregano, minced

1 Bay Leaf

1/4 tsp. Cumin

1/2 to 1 Cup Cashews

1 to 2 Tbsp. Cider Vinegar



Sauté the chopped onions, bell pepper, and celery in olive oil until they’re tender.


Add the beans with water, tomatoes, basil, chili powder, black pepper, oregano, bay leaf, and cumin, cover and let simmer for 5 to 10 minutes.  Add the cashews and vinegar.  Taste and adjust any seasonings, and remove the bay leaf.


And Enjoy!


Cook Time:  20 minutes

Yield:  4 servings