This is a nice vegetarian cashew chili recipe that I like. Go easy on the raisins the first time you make this, as they can make it too sweet.
If you prefer something more conventional, I also have my favorite recipe for Classic American Chili Con Carne.
Recipe by: The
New American Vegetarian Menu Cookbook [amazon.com],
with a few modifications from craig.
Preparation Time: 1:00
Categories: Vegetarian, Vegan
In a large saucepan or Dutch oven, sauté the onion, green pepper, and celery, and if you want a little extra kick, the crushed red pepper, in the olive oil until crisp-tender, about ten 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 cheese. Serve with additional cheese.
You can eliminate most of the fat by forgetting about the cheese, and replacing the olive oil with ¼ cup of water and using a non-stick (Silverstone or similar) pot.
This site is protected by copyright and trademark laws under US and International law. © 2002-2013 M. Craig Weaver All rights reserved.
Rendered: Monday May 20 2013
My opinions are not regulated by any recognized authority - I am neither competent nor authorized to dispense advice of any kind. It is probably best to ignore me.