Here is a very good chili to satisfy vegetarians and meat lovers too.
Cashew Chili
2 c. chopped onions
1 1/2 c. chopped celery
1 red pepper
3 cloves garlic
2 cans diced tomatoes, 28 0z
3 cans kidney beans, 15 oz
2 T. apple cider vinegar
1 T. chili powder
1 tsp basil
1 tsp oregano
1 tsp cumin
hot pepper sauce to taste, or chopped hot pepper
1 cup cashews, coarsely chopped
Saute onions, celery and pepper. When cooked through, add crushed garlic. Cook for another minute. Add the remaining ingredients except the cashews. Simmer for about 1 hour, then stir in the cashews.
Serve with grated cheddar on top.
* By adding the cashews at the end of the cooking stage will keep them crunchier.
* Don't skip the cumin. This helps eliminate the gas.
To have a quick meal ready in no time, make a 'Chili Starter' for the freezer. You can make up double the amount of onions, celery, peppers and garlic sauteed. Then freeze half of it for next time.
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