International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Chili Recipes
Contributed by Vegetarians and Vegans from around the world
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Cashew Chili
From: Barbara Heller

(Adapted from the Wings of Life cookbook by Julie Jordan)

Here's my absolute favorite Chili recipe - it gets raves even from non-vegetarians. Good luck!

  • 2 to 3 cups cooked kidney or pinto beans (1 cup dry)
  • 2 tablespoons olive oil
  • 4 medium onions, chopped (I use 2)
  • 2 green peppers, chopped
  • 2 stalks celery, finely chopped (I omit)
  • 3 or more cloves garlic, mashed
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 tablespoon chili powder (I use a LOT more)
  • 1 teaspoon ground cumin
  • 1 quart tomatoes (fresh or canned)
  • 1 or 2 grated carrots
  • freshly ground pepper
  • 1 bay leaf
  • 1/2 to 1 cup cashews (roasted) (I've made it with (roasted skinned) peanuts and that was also good)
  • 1 handful raisins or 1 tablespoon molasses (I use brown sugar & raisins)
  • 1 teaspoon sea salt
  • 1/4 cup ( or more) red wine vinegar or cider vinegar
Soak beans overnight, boil separately.
In a large pot stir fry onions, green peppers, celery, and garlic.
Add spices and herbs and stir fry them as well - be careful not to burn the spices (frying the spices now instead of adding them later makes a BIG difference in the taste).
Break up the tomatoes and add them, along with any juice, to the frying vegetables (I use my hand mixer to blend the tomatoes to a sauce before adding for a smoother consistency).
Add carrots, ground pepper, bay leaf, nuts, raisins, and salt.
Add the cooked beans.
Simmer (covered) until it's done.

Add the vinegar a little at a time, tasting between additions, just before serving.
Add beer if desired to thin the chili.