2 cups canned kidney beans
4 medium onions
2 bell peppers
2 stalks celery
3 garlic cloves
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
2 cans tomatoes
1/2 cup cashews
1 teaspoon salt
1/4 cup cider vinegar (this is really much more than is needed)
handful raisins
black pepper
bay leaf
1. Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready.
2. For variety, add carrots or green beans (may need to cook longer until they are tender).
4 medium onions
2 bell peppers
2 stalks celery
3 garlic cloves
1 teaspoon basil
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
2 cans tomatoes
1/2 cup cashews
1 teaspoon salt
1/4 cup cider vinegar (this is really much more than is needed)
handful raisins
black pepper
bay leaf
1. Saute onions, bell peppers, celery, garlic. Add spices, fry with onion mix, stirring constantly. Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine. Add beans, simmer covered for 30 min. Add water if necessary. Add vinegar when chili is almost ready.
2. For variety, add carrots or green beans (may need to cook longer until they are tender).
