Cashew Chili

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup (about 8 oz)) contains 180 calories, 29 g carbohydrate, (14 g fiber), 10 g protein, 8 g fat, (1 g saturated fat), 0 mg cholesterol, and 310 mg sodium.
  • Calories per Serving: 180
  • Makes: 15 cups
  • Active Time: 40 minutes
  • Total Time to Make: 5 hours, 45 minutes
Cashew Chili


You'll Need

1 large and 1 medium stockpot


  1. Sort and rinse 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.
  2. 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 MED-LOW. Cover, tilted to vent steam. Cook 1 hour; do not stir.
  3. Heat 3 Tbsp oil, onions, and garlic in large stockpot on MED-HIGH 2 min. Add peppers and celery; cook, stirring occasionally, about 8 min, until vegetables are tender.
  4. 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 MED. Simmer 10 min, stirring occasionally. Remove from heat; set aside.
  5. 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.
  6. Add beans to stockpot with veggie-tomato mixture; stir. Return to MED. Add cashews and red wine vinegar; simmer. Cover, tilted to vent steam. Cook 15 min, stirring occasionally.
Chef Tips
  • Kombu (a seaweed available in our International Foods aisle) can be added while cooking and may help increase the digestibility of beans. 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.
  • Substitute 3 (15.5 oz each) cans dark red kidney beans (no salt added) for the dry beans to save soak time.
  • For added spice, substitute hatch chiles for green peppers.  


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