Vegetarian Chili with Cashews

Submitted by: Marilyn

Attributed to: Marilyn

Category: Soup

Description: Good to cook ahead - tastes even better when warmed up. I always cook a day before planning to use.

Prep time: 20 minutes

Total Time: 1 hour

Servings: 

Difficulty rating: 2

Ingredients:

1 Tablespoon olive oil

1 Large garlic clove, chopped

1 Small onion, diced

1 Medium zucchini, diced

1 Stalk celery, diced

1 Carrot, diced

1/2 Red pepper, diced 

1 Tablespoon chili powder

1/4 Teaspoon cayenne pepper

1 Bay leaf

1/2 Teaspoon ground cumin

1 Tablespoon brown sugar

1/2 Teaspoon basil

1 15oz can kidney beans

1 15 oz can tomato puree

1/2 Teaspoon salt

1/2 Teaspoon black pepper

1/2 Cup cashews

Special tools/utensils needed:

 Dutch oven

Directions: 

1. Heat olive oil in large skillet over medium heat. Add garlic, onions, zucchini, celery, carrot and red pepper. (1st 7 ingredients) Saute 5 minutes 

2. Add chili powder, cayenne pepper, bay leaf, cumin, brown sugar and basil. (Next 6 ingredients) Cook over low heat for 2 minutes.

3. Stir in kidney beans with tomato puree. (Next 2 ingredients) Simmer on medium low heat for 20 minutes. 

4. Add salt and pepper. (Next 2 ingredients) Cook 10 minutes on medium low heat. Do not overcook - veggies will get mushy. Remove bay leaf and add cashews.