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Hearty vegetarian chili will please all with carrots, onions, bell peppers, cashews, kidney beans, tomatoes, and raisins topped with Swiss or Cheddar cheese. Serve it over cornbread or pasta for a filling meal. The chili may be cooked on the stove-top or in a crockpot.

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 35 minutes

Ingredients:

  • 1 clove garlic, minced
  • 1 to 2 carrots, grated
  • 2 onions, chopped
  • 1 to 2 green peppers, chopped
  • 1 to 2 Tablespoons oil
  • 1 cup raw cashews
  • 2 to 3 cups kidney beans, cooked
  • 4 cups chopped tomatoes, with their liquid
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/2 teaspoon salt or less
  • Dash pepper
  • 1/4 cup raisins
  • 1/2 cup grated cheese, Swiss or Cheddar
  • 1/2 to 1/2 cup sesame seeds
  • Cornbread or whole wheat pasta
  • .
  • Optional:
  • 2 Tablespoons dry wine or vinegar, optional
  • 1/2 pound mushrooms, sliced, optional
  • 1 medium zucchini, sliced, optional

Preparation:

Saute garlic, carrots, onions, and green peppers in oil.

Add cashews, kidney beans, tomatoes, basil, oregano, chili powder, cumin, bay leaf, salt, pepper, raisins, and wine if used.

Simmer for at least 2 hours, until thick, in covered pot or slow-cooker.

Serve topped with Swiss or Cheddar cheese and sesame seeds, over cornbread or pasta.

Yield: 4 to 6 servings

Recipe Source: Whole Foods for the Whole Family by La Leche League (New American Library Trade)
Reprinted with permission.

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