Vegetarian Chili with Cashews Recipe

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This recipe for Vegetarian Chili with Cashews is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Entrees

Ingredients:	Ingredients: 1 T olive oil 1 large clove garlic, minced 1 small onion, diced 1 medium zucchini, diced 1 small celery stalk, diced 1 medium carrot, diced 1 small sweet red pepper, diced 1 T chili powder ¼ tsp. cayenne pepper 1 bay leaf ½ tsp. ground cumin 1 T brown sugar ½ tsp. dried basil 1 15 oz. can kidney beans, undrained 1 15 oz. can tomato puree ½ tsp salt Freshly ground pepper ½ C coarsely chopped cashews

Directions:	Directions: Heat olive oil in large skillet. Add garlic, onions, zucchini, celery, carrot and sweet pepper and sauté 5 minutes. Add chili powder, cayenne, bay leaf, cumin, brown sugar and basil. Cook over low heat until mixture is fragrant, 2 minutes. Stir in kidney beans with liquid and tomato puree and simmer 20 minutes. Season to taste with salt and pepper and simmer until vegetables are tender but not mushy, about 10 minutes longer. Remove bay leaf. Stir in cashews and serve immediately. Serves 3

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Vegetarian Chili with Cashews Recipe

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