With the weather getting colder every day, there is nothing like a hot bowl of cashew chili to keep you warm. Here’s the recipe:
CASHEW CHILI
16 oz Food You Feel Good About Organic Dried Dark Red Kidney Beans
5 cups water
3 bay leaves
4 Tbsp Wegmans Pure Olive Oil, divided
3 cups (2 medium) onion, 1/2-inch dice
4-6 cloves Food You Feel Good About Peeled Garlic, chopped
3 cups (2 medium) green peppers, 1/2-inch dice
2 cups (one small bunch) celery, 1/2-inch dice
2 Tbsp ground cumin seed
1 Tbsp ground coriander
1 tsp crushed red pepper
1 tsp dried basil
1 tsp dried oregano
2 tsp dill weed
1 tsp salt
3 cans (14.5 oz each) Wegmans Diced Tomatoes
1 cup (1/4 lb) roasted unsalted cashews (Bulk Foods)
1 Tbsp Italian Classics Chianti Red Wine Vinegar
PREPARATION:
You'll Need: 1 large and 1 medium stockpot. Sort and soak beans: Sort beans for stones and warped/discolored beans. Place beans in large stockpot. Cover with water, allowing an extra 2 inches of water above beans. Cover, tilted to vent. Soak 4-6 hours or overnight.
When ready to cook: Drain beans, discarding soaking water. Add beans and 5 cups fresh water to medium stockpot. Heat on HIGH 10 min, uncovered, until boiling. Skim as much foam as possible from surface. Add bay leaves; reduce heat to MEDIUM-LOW. Cover, tilted to vent steam. Cook 1 hour; do not stir.
Heat 3 Tbsp oil, onions, and garlic in large stockpot on MEDIUM-HIGH for 2 min. Add peppers and celery; cook, stirring occasionally, about 8 min, until vegetables are tender.
Add remaining 1 Tbsp oil, cumin, coriander, red pepper, basil, oregano, dill weed, and salt. Cook about 1 min, stirring. Add tomatoes; reduce heat to MEDIUM. Simmer 10 min, stirring occasionally. Remove from heat; set aside.
Check beans for tenderness; they should be completely tender (if not tender, cover completely; cook additional 15 min or as needed). Most of the water will be absorbed at this point. Remove and discard bay leaves.
Add beans to stockpot with veggie/tomato mixture; stir. Return to MEDIUM. Add cashews and red wine vinegar; simmer. Cover, tilted to vent steam. Cook 15 min, stirring occasionally.
TIPS:
To increase digestibility of beans, kombu (a seaweed available in our International Foods aisle) can be added while cooking. To use: break off 1/2" wide x 4" long piece; rinse off minerals and add to beans.
Easy sorting tip: Spread beans on baking sheet, push them to the bottom end of pan. Push beans up towards top of sheet as you sort.
Step 5 tip: If water is all absorbed before beans are tender, you may need to add more water.
MAKES: 14 cups
ACTIVE TIME: 40 min
TOTAL TIME: 5 hours and 45 min
