Best Vegetarian Cashew Chili For Camping Recipes

Cashew Chili image

Provided by Sharon123

Categories Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 stalk celery, chopped
2 medium onions, chopped
1 green bell pepper, chopped
2 cups canned tomatoes, with juice
1 (15 ounce) can kidney beans, in water (you may use 2 cans, depending on consistency you wish to achieve)
1 teaspoon black pepper
1 teaspoon minced basil
1 teaspoon minced oregano
1/2-1 tablespoon chili powder
1/4 teaspoon cumin
1 bay leaf
1 -2 tablespoon cider vinegar
1/2-1 cup cashews
1/4 cup parsley, chopped

Steps:

Chop the celery, onions, and bell pepper. Sauté them in olive oil until tender, about 10 minutes.
Add tomatoes(with juice) and beans(with juices) and all spices. Cover and simmer for 5-10 minutes, until pleased with thickness. Add vinegar and cashews.
Taste and adjust seasonings, remove bay leaf, and serve. Enjoy!

Nutrition Facts : Calories 273.4, Fat 12.5, SaturatedFat 2.2, Sodium 600.8, Carbohydrate 34.2, Fiber 8.2, Sugar 9.3, Protein 10.3

Vegetarian Cashew Chili image

Provided by greysangel

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

2 bay leaves
1 tablespoon canola oil
2 onions, chopped
4 garlic cloves, smashed and finely chopped
2 green peppers, chopped
2 celery ribs (minced or chopped)
1 tablespoon unsalted butter
1 teaspoon dried oregano or 2 tablespoons fresh oregano
1 teaspoon dried basil or 2 tablespoons fresh basil
1 teaspoon dried dill or 2 teaspoons fresh dill
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon black pepper
1/4 teaspoon cayenne (I used 1 tsp chipotle powder)
2 teaspoons salt
1 quart canned whole tomatoes, processed (no diced or pureed tomatoes!) or 1 quart tomatoes, cut to size preference (no diced or pureed tomatoes!)
2 (12 ounce) cans black beans or 2 (12 ounce) cans kidney beans, undrained
3/4 cup cashews
2 teaspoons red wine vinegar

Steps:

In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.
It's even better the second day.

Nutrition Facts : Calories 364.4, Fat 13.9, SaturatedFat 3.2, Cholesterol 5.1, Sodium 1108.5, Carbohydrate 49.8, Fiber 14.3, Sugar 8.2, Protein 15.5

VEGETARIAN CASHEW CHILI image

Number Of Ingredients 18

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

Steps:

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) NUTRITION PER SERVING CALORIES 350(28% from fat); FAT 10.9g (sat 1.9g,mono 6.6g,poly 1.7g); PROTEIN 15.6g; CHOLESTEROL 0.0mg; CALCIUM 178mg; SODIUM 882mg; FIBER 13.4g; IRON 5.3mg; CARBOHYDRATE 51.7g Corinne Humphrey Cooking Light, OCTOBER 2003