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Title: Vegetarian Chili with Cashews
Categories: Chili
Yield: 3 Servings
| 1 | tb | Olive oil |
| 1 | lg | Garlic clove; minced |
| 1 | sm | Onion; diced |
| 1 | md | Zucchini; diced |
| 1 | sm | Celery stalk; diced |
| 1 | md | Carrot; diced |
| 1 | sm | Sweet red pepper; cored, seeded, and diced |
| 1 | tb | Chili powder |
| 1/4 | ts | Cayenne pepper |
| 1 | Bay leaf | |
| 1/2 | ts | Ground cumin |
| 1 | tb | Brown sugar |
| 1/2 | ts | Dried basil; crushed |
| 1 | cn | 15-oz. kidney beans; undrained |
| 1 | cn | 15-oz. tomato puree |
| 1/2 | ts | Salt |
| Black pepper; freshly ground | ||
| 1/2 | c | Salted cashews; coarsely chopped |
Heat olive oil in lg. skillet. Add garlic, onions, zucchini, celery, carrot, and red pepper, and saute 5 mins. Add chili powder, cayenne, bay leaf, cumin, brown sugar, and basil. Cook over low heat until mixture is fragrant, 2 mins.
Stir in kidney beans with liquid and tomato puree and simmer 20 mins. Season to taste w/salt and pepper and simmer until vegetables are tender but not mushy and flavors blended, 10 mins. longer. Remove bay leaf. Stir in cashews and serve immediately.
Source: TPA Trib, 10/13/94 :: MM by Sue Woodward
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