A Beautiful Bowl of Soup by Paulette Mitchell

Author:Paulette Mitchell
Language: eng
Format: epub, pdf
ISBN: 1-4521-0874-2
Publisher: Chronicle Books LLC

Life is like an onion. You peel off one layer at a time; and sometimes you weep.

—Carl Sandburg

cashew chili

Vegan recipe if cheese garnish is omitted

In my home, this chili is a fall tradition, and I serve it with a green salad tossed with a creamy dressing and warm corn muffins. Leftover chili, if there is any, is delicious over split baked potatoes. Pop them under the broiler to melt a topping of cheese.

Makes 8 cups (6 to 8 servings)

2 tablespoons olive oil

1 cup coarsely chopped onion

1 green bell pepper, seeded, deribbed, and coarsely chopped

2 celery stalks, coarsely chopped

2 cloves garlic, minced

1 28-ounce can tomatoes with juice, tomatoes halved

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can tomato sauce

1 cup water

1 cup fresh or frozen corn kernels

2 teaspoons chili powder, or to taste

½ teaspoon Tabasco sauce, or to taste (see Tip)

1 teaspoon ground cumin

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1 bay leaf

½ teaspoon freshly ground pepper, or to taste

1 cup whole raw cashews

1 cup dark raisins

˜ salt to taste

˜ shredded Monterey Jack or Cheddar cheese for garnish

Heat the oil in an a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic; cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes.

Stir in the tomatoes with juice, beans, tomato sauce, water, corn, chili powder, Tabasco sauce, cumin, oregano, and dried basil (if using), bay leaf, and pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, for 15 minutes.

Stir in the cashews and raisins; continue to simmer, covered, until the raisins are plump and the cashews are tender, about 20 minutes. During the last 5 minutes, stir in the fresh basil (if using). Remove the bay leaf. Taste and adjust the seasoning.

Top each serving with cheese.

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