Chili with Raisins and Cashews

6 Servings
cashews
vegetarian
sweet easy vegetarian chili cashews

1 tablespoon ve oil
1 large on
1 bell pepper
2 stalks ery
2 cloves lic
1 teaspoon dried il
1 teaspoon gano
1/2 teaspoon li powder
1 teaspoon in
1 teaspoon ck pepper
1 can ato sauce (15 oz.)
1 can diced atoes (16 oz.)
2 tablespoons wine vinegar
1 leaf
1 cup hews
1/3 cup sins
2 cans dark red kidney ns (15 oz. each)

Heat the olive oil in a large pot. Chop the onion, pepper, and celery, and cook in the oil 10 minutes over medium heat. Stir in the garlic, basil, oregano, chili powder, cumin, and black pepper. Add the tomato sauce, tomatoes, vinegar, and bay leaf. Reduce heat to low, and cook 2 minutes. Stir in the cashews and raisins, and cook over low heat for 16 minutes. Add the beans, and cook for 25 minutes, stirring frequently.


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