Cashew Chili

[Guest guest]

Cashew Chili

 

Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 110 (adapted to

vegan)

Serving Size : 8 Preparation Time :1:30

Categories : Main Course Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons vegan margarine

1 medium onion -- chopped

2 stalks celery -- chopped

2 cups cooked kidney beans -- drained

1 1/2 cups tomato sauce (2 8-ounce cans)

2 teaspoons chili powder

3 drops hot pepper sauce

1 teaspoon ground cumin

2 cloves garlic -- minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon pepper

1 cup raisins

1 cup whole raw cashews

VEGAN Monterey Jack or cheddar cheese -- grated

 

In a large saucepan or Dutch oven, melt the margarine. Saute the onion,

green pepper, and celery until crisp-tender, about 10 minutes. Add the

beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin,

garlic basil, oregano, bay leaf, and pepper. Bring to a boil; reduce heat

and simmer 30 minutes to blend flavors. Stir in the raisins and cashews;

continue to simmer until the raisins are plump and the cashews are tender,

about 20 minutes. To serve, ladle into bowls and top each serving with

grated vegan cheese. Serve with additional cheese (alternative).