Kristins Vegan Chili With Cashews Recipes
KRISTIN'S VEGAN CHILI WITH CASHEWS
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
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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