Cashew Chili (Vegan) Recipe


Vegan Chili with lots of flavor. The nuts provide the substance and flavor.

Step 1

In a large saucepan or Dutch oven, melt the margarine. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes.

Step 2

Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper.

Step 3

Bring to a boil; reduce heat and simmer 30 minutes to blend flavors.

Step 4

Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes.

Step 5

To serve, ladle into bowls and top each serving with grated vegan cheese. Serve with additional cheese (alternative).

Things You'll Need

  • 3tbsp vegan margarine
  • 1medium onion -- chopped
  • 2stalks celery -- chopped
  • 2cups cooked kidney beans -- drained
  • 1 1/2cups tomato sauce (2 8-ounce cans)
  • 2tsp chili powder
  • 3drops hot pepper sauce
  • 1tsp ground cumin
  • 2cloves garlic -- minced
  • 1tsp dried basil
  • 1tsp drieded oregano
  • 1each bay leaf
  • 1/2tsp pepper
  • 1cup raisins
  • 1cup whole raw cashews
  • 1/2cup VEGAN Monterey Jack or cheddar cheese -- grated

About this Author

Chris Wiliams an member who donated this recipe.