Thursday, September 24, 2009

Cashew Chili

I have been going back and forth trying to decide what to make my very first post. Once I made this delicious yet totally different chili I knew this was the one. I hope everyone enjoys it.

I used canned beans instead of dried, as I have not had the best luck with dried in the past.

Adapted from Wegmans Cashew Chili Recipe

Makes 14 Cups

1 can dark red kidney beans rinsed and drained
5 cups of water
3 bay leaves
4 Tbsp olive oil
3 cups of onions diced
6 cloves of garlic peeled and chopped finely
3 cups of green peppers diced
2 cups of celery diced
2 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp crushed red pepper
1 tsp dried basil
1 tsp dried oregano
2 tsp dill weed
1 tsp salt
3 cans diced tomatoes
1 cup roasted unsalted cashews
1 Tbsp red wine vinegar

Add rinsed beans and 5 cups water to medium stock pot. Heat on HIGH for 10 minutes, uncovered, until boiling. Skim any foam off top, add bay leaves, and reduce heat to MEDIUM-LOW and cover. Cook while you complete next steps.

Heat 3 Tbsp oil, onions and garlic in large stock pot on MEDIUM-HIGH for 2 minutes. Add peppers and celery; cook, stirring occasionally, about 8 minutes or until veggies are tender.

Add remaining oil, cumin, coriander, red pepper, basil, oregano, dill weed, and salt. Cook about 1 minute, stirring. Add tomatoes, reduce heat to MEDIUM. Simmer 10 minutes, stirring occasionally. Remove from heat.

Remove bay leaves from beans and add beans and their water to stockpot with veggie/tomato mixture; stir. Return to MEDIUM. Add cashews and red wine vinegar; simmer. Cover, tilt lid to vent. Cook 15 minutes, stirring occasionally.

Dish Chili and sprinkle with finely grated cheese.