Kristins Vegan Chili With Cashews Recipes

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KRISTIN'S VEGAN CHILI WITH CASHEWS



Kristin's Vegan Chili With Cashews image

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3.

Provided by Kristin D.

Categories     Soy/Tofu

Time 1h5m

Yield 16 helpings, 16 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 medium onions, chopped
2 large red peppers, chopped
2 stalks celery, chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
16 ounces chopped tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 1/2 cups cashews
1 (12 ounce) package firm tofu
15 ounces black beans
15 ounces kidney beans

Steps:

  • In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
  • Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
  • Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
  • Stir in cashews, cook over low heat 16-17 minutes.
  • Saute tofu with remaining onions and garlic. Then add to pot with beans and cook another 25 minutes, stirring frequently.
  • Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
  • Top with remaining cashews once served in bowls.

Nutrition Facts : Calories 175.7, Fat 9, SaturatedFat 1.7, Sodium 171.5, Carbohydrate 18.7, Fiber 4.7, Sugar 4.2, Protein 7.6

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