Vegetarian Cashew Chili

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 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

Directions

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

Yield: 7 servings (serving size: about 1 1/2 cups)