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Cashew Chili




Source of Recipe


Paulette Mitchell, Veg. Menu Cookbook


Recipe Introduction


Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 110 (adapted to
vegan)
Serving Size : 8 Preparation Time :1:30


List of Ingredients




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

Recipe



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).