Kristin's Vegan Chili With Cashews

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons olive oil
• 4 medium onions, chopped
• 2 large red peppers, chopped
• 2 stalks celery, chopped
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 16 ounces chopped tomatoes
• 2 tablespoons red vinegar
• 1 bay leaf
• 1 1/2 cups cashews
• 1 (12 ounce) package firm tofu
• 15 ounces black beans
• 15 ounces kidney beans

Recipe

• 1 in large pot, heat olive oil. add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
• 2 stir in garlic, basil, oregano, chili powder, cumin, black pepper.
• 3 add tomatoes (in juice), vinegar, and bay leaf. reduce heat to low and continue cooking 2-3 minute.
• 4 stir in cashews, cook over low heat 16-17 minutes.
• 5 saute tofu with remaining onions and garlic. then add to pot with beans and cook another 25 minutes, stirring frequently.
• 6 chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
• 7 top with remaining cashews once served in bowls.