Vegetarian Cashew Chili

Wow! That was a bit long between posts! Busy with spring break and just eating the new tried and trues. I do have 3 new recipes to post- all three are excellent. The first is Vegetarian Cashew Chili from Cooking Light. DH loves cashews and I thought this would help him not miss the meat in a chili. This was easy to put together and travels well according to CL. The vinegar added just the right note and I wouldn't change a thing.

5 flamingos

Vegetarian Cashew Chili
Cooking Light Oct 03

The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags.

3 cups chopped onion
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped celery
3 garlic cloves, minced
1/3 cup red wine vinegar
1 tablespoon molasses
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
2 (15.5-ounce) cans red kidney beans, undrained
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, undrained
2/3 cup cashews, coarsely chopped

At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
Yield: 7 servings (serving size: about 1 1/2 cups)