Vegan Cashew & Bean Chili

Name: Vegan Cashew & Bean Chili
Cook time: 5 h 45 min
Total time: 5 h 45 min
Cuisine: American
Ingredients: 1 bag (16 oz) Wegmans Organic Dried Dark Red Kidney Beans; 5 cups water; 3 dried bay leaves; 4 Tbsp Wegmans Pure Olive Oil, divided; 2 medium Wegmans Organic Yellow Onions, cut in 1/2-inch dice (about 3 cups); 4-6 cloves Wegmans Organic Peeled Garlic, minced; 2 Wegmans Organic Green Bell Peppers, cored, seeded, cut in 1/2-inch dice (about 3 cups); 2 cups 1/2-inch diced Wegmans Organic Celery; 2 Tbsp Wegmans Organic Ground Cumin; 1 Tbsp Wegmans Organic Ground Coriander; 1 tsp red pepper flakes; 1 tsp Wegmans Organic Basil Leaf; 1 tsp Wegmans Organic Oregano Flake; 2 tsp Wegmans Organic Dill Weed; 1 tsp salt; 3 cans (14.5 oz each) Wegmans Organic Petite Diced Tomatoes; 1 cup Wegmans Unsalted Roasted Whole Cashews; 1 Tbsp Italian Classics Organic Red Wine Vinegar

7 steps

Cook:5h 45min

This is the best non meat chili!

Updated at: Thu, 17 Aug 2023 10:38:28 GMT

Nutrition balance score

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Ingredients

15 servings

1 x 16 ozDark Red Kidney Beans

5 cupswater

4 TbspOlive Oil

medium, Organic, cut in 1/2-inch dice

4 clovesGarlic

Peeled, minced

2Green Bell Peppers

Organic, cored, seeded, cut in 1/2-inch dice

2 cupsCelery

1/2-inch diced, Organic

2 TbspGround Cumin

Organic

1 TbspGround Coriander

Organic

1 tspred pepper flakes

1 tspBasil Leaf

Organic

1 tspOregano Flake

Organic

2 tspDill Weed

Organic

1 tspsalt

3 x 14.5 ozDiced Tomatoes

cans, Organic, Petite

1 cupUnsalted Roasted Whole Cashews

1 TbspRed Wine Vinegar

Organic

Instructions

Step 1

Sort and rinse beans. Place beans in large stockpot. Cover with water, allowing an extra 2 inches of water above beans. Cover, tilted to vent. Soak 4-6 hours or overnight.

Step 2

When ready to cook: Drain beans, discarding soaking water. Add beans and 5 cups fresh water to medium stockpot. Heat on HIGH 10 min, uncovered, until boiling. Skim as much foam as possible from surface. Add bay leaves; reduce heat to MED-LOW. Cover, tilted to vent steam. Cook 1 hour; do not stir.

Step 3

Heat 3 Tbsp oil, onions, and garlic in large stockpot on MED-HIGH 2 min. Add peppers and celery; cook, stirring occasionally, about 8 min, until vegetables are tender.

Step 4

Add remaining 1 Tbsp oil, cumin, coriander, red pepper, basil, oregano, dill weed, and salt. Cook about 1 min, stirring. Add tomatoes; reduce heat to MED. Simmer 10 min, stirring occasionally. Remove from heat; set aside.

Step 5

Check beans for tenderness; they should be completely tender (if not tender, cover completely; cook additional 15 min or as needed). Most of the water will be absorbed at this point. Remove and discard bay leaves.

Step 6

Add beans to stockpot with veggie-tomato mixture; stir. Return to MED. Add cashews and red wine vinegar; simmer. Cover, tilted to vent steam. Cook 15 min, stirring occasionally.

Step 7

Chef Tip: Substitute 3 (15.5 oz each) cans dark red kidney beans (no salt added) for dried beans to save soak and cook time - eliminate steps 1, 2 and 5.